Taking Stock of Your Stock Part 2
February 9th 2009 11:03
My homemade chicken stock
I also have to add that the smell of the stock cooking was fantastic during the day. Made the house feel just that little bit more homey. If you don't need to use the stock straight away you can freeze it for future use.
Ingredients
4 lbs (2kg) meat bones
5 pints (10 1/2 cups) cold water
1 carrot
1 turnip
1 onion
2 sticks celery
1 bouquet garni (made up of parsley, thyme and bay leaves tied together)
1 dessertspoon salt
12 cloves
12 peppercorns
1 blade mace (this is the outer shell of the nutmeg fruit)
Method
1. Trim and wipe the bones, remove the fat and marrow and gash meat well.
2. Put bones, salt, meat and water into the stock pot or saucepan.
3. Let them soak for 1/2 to 1 hour
4. Put the pot to boil slowly.
5. Wash the vegetables and cut up roughly.
6. Put them into the stock pot, aslo the herbs, peppercorns and cloves.
7. Simmer gently 4 1/2 hours
8. Strain and allow to cool
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