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How To Make Your Own Stock…

January 8th 2015
By: Melanie

At great way to use up your left over joint bones is by turning them into a rich and delicious stock, if you don’t have time to make one, then just put the bones in the freezer and defrost when you do.

Basic ingredients you will need: roasted bones or a chicken carcass, carrots, celery, onion and bouquet garni.

If you have a large, heavy based pan, then this will be the best pan to use so that it doesn’t stick. A basic stock needs to have celery, carrots and onions. In fact you don't even necessarily have to peel the carrots before adding them to your pot.

Add about 2 litres of water to your pan, along with all of the other ingredients, once you have brought it to the boil, reduce the heat and simmer for around 1 hour. Once you have strained your stock, skim off any fat (unless you are planning on keeping it in the fridge). This can then be stored in freezer bags and ice cube trays in your freezer ready to use. If you are planning on freezing your stock then simmer until it reduces by half and then add water when defrosted, this will help to save freezer space. If you leave the stock in the fridge with the fat on top you can leave it refrigerated for a few weeks before using.