If you have ever attempted to make your own stock, you will be familiar with the aromas that full the air while you are boiling the liquid gold! Even though you can buy some great pre-made stocks off the shelf, most of them contain sugar, preservatives and MSG. Making stock is super simple, fresh and doesn't contain all the nasties. As the vegetables overgrow in the vegetable garden, I pull them up and cram some of the leaves in a pot with a few staple ingredients and the left overs usually go to the goats at which they go crazy over!
If you have a garden use any vegetables that are over grown or are a little old, and if you don't have a garden use any vegetables in the fridge. Making a stock is a great way to use up any old vegetables rescuing them from the bin!
From the garden I used the following
1 litres water
Put vegetables, herbs and water in a large saucepan and bring to boil. Turn down heat and simmer for 2-3 hours. Drain through a fine mesh sieve. Cool the liquid then refrigerate until chilled. This stock can be frozen.
Makes about 4 cups
* I also make a chicken stock by adding a chicken carcass and reducing the amount of vegetables used. Following same method only scraping off the fat once cooled.
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