- 4 teaspoons oil
- 1 onion, thinly sliced
- 2 sticks celery, thinly sliced
- 2 carrots, thinly sliced
- 4 spring onions, thinly sliced
- 6 cloves garlic, crushed
- 8 cups water
- 6 sprigs fresh parsley
- 6 sprigs fresh thyme
- 2 bay leaves
- ½ teaspoon salt
1 In a large non-stick pot, heat oil over medium. Add vegetables and cook for 5 to 6 minutes, stirring occasionally. Cover with water.
2 Add herbs and salt to the water and bring to the boil over a high heat. Reduce heat and simmer uncovered for 30 minutes. Strain and discard vegetables.
3 Leave stock to cool and then place in fridge to chill. Once cold divide the stock into containers and clearly label before freezing or chilling.
Tips for making homemade stock
- Use a deep pot to ensure bones and vegetables are completely immersed.
- Add cold water, not hot water, to your pan as this ensures the stock cooks slowly and evenly.
- Use bones only, as a classic stock flavour is derived from bones and not from the meat.
- For a beef stock, brown the bones in the oven first to give more depth of flavour.
Two key processes
Skimming: When stock comes to the boil, use a slotted spoon to remove the foam that floats to the top. Skimming allows for a clear stock and more concentrated flavour.
Straining: Once stock has been cooked, strain it through a fine sieve or clean tea towel and cool as quickly as possible.
Store in airtight containers, either in the fridge for five days or freeze in an airtight container for up to three months. Label all stocks clearly with the flavour and date made.
If you are cooking smaller amounts of food, you can make stock cubes by pouring into ice trays.
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