I first made my own stock when my husband was put on a very restrictive diet and couldn't have normal stock cubes. I wanted to cook him something nice but was completely lost without stock. So I looked into how to make my own. And I honestly haven't looked back. I love making my own stock, either in advance to then freeze or as I am making another dish, for that other dish. It is so easy and at the same time, so tasty that it has to be worth it.
The first thing to do is get all of your ingredients. I only ever use stuff that I have readily available- be it frozen or fresh, it really doesn't matter. The only things that I use every time without faila re onions (red or white) and potatoes (sweet or regular) as I have found that these are really important. Seasoning is really good if you are using the stock there and then, but if you are storing it, I would be light on the seasoning until you know which dish you will be using it with. |
Finally, drain the vegetables (you can use them in a stew if you like really soggy veg, or mash them to make a vegetable mash) and then you have your stock. The trick is to taste it at this point and make the decision as to whether it needs any further flavour. Then either use instantly, or freeze in ice cube trays for portion sized stock!