Basic

Recipe Name: Meat Stock.

Ingredients: Beef bones from butcher. Ask him to cut any that are too big to fit into your stock pot.

•1 large onion,
•1 stick of celery sliced,
•1 carrot thickly sliced,
•6 peppercorns,
•boquet garni (Bundle of herbs) usually made from thyme, rosemerry, parsley etc. These can be bought from a supermarket or picked fresh from your garden if you grow them.

Method:

1.Put evertything in your stock pot or large sauce pan and cover with water.
2.Bring to the boil. use a slotted spoon to skim off as much of the scum as possible.
3.NB you will have to watch it as it is comming to the boil so it doesn't continue to boil with in it.
4.Partially cover the and simmer on low for 2 - 3 hours. Don't let it boil or it will go cloudy, but once you have got it simmering low enough you don't have to watch it.
5.Strain into a large heat proof bowl. (Becarefull that it doesn't splash and burn you).
6.Leave the liquid to cool and then place in the refigerator over night.
7.Any fat will raise to the surface and harden overnight and then it is easy to remove it.
8.If you think the stock is a bit weak, yiou can boil it up again to reduce the quanity of liquid and concentrate the flavour.
9.If you don't leave it overnight , skim off as much fat as you can with a spoon and then draw absorbent paper across the top to lift off any remaining surface fat.
10.To make a darker stock first bake your bones before putting them in the stock pot.
11.To make a white poultry stock use a chicken carcass cut into pieces.
Hint: Freezing in an ice cube tray is a handy method of having a readily available supply on hand without having to defrost a larger quantity than what you need.

Comments: This method works for a basic meat stock, a brown stock and a white polutry stock just by changing the bones you use.

Submitted by: Lisa

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