Nothing is better than having your home filled with all sorts of wholesome aromas. Making that switch to home-made stock will completely transform your soups and casseroles. It’s also a great way to reduce food waste — put those limp celery ribs, carrot top offcuts and chicken carcasses from Sunday’s roast to good use.
Chicken stock recipe
TOTAL TIME 6 hrs 15 min (+ cooling & refrigeration)
MAKES 3 litres
2 kg chicken bones
2 tbsp apple cider vinegar
2 onions, roughly chopped
2 celery stalks, washed and
roughly chopped
2 carrots, washed and roughly
chopped
8 garlic cloves, peeled
6 stalks fresh flat-leaf parsley
2 tsp black peppercorns
5 litres water
COMBINE all the ingredients together in a large pot and bring to the boil.
REDUCE the heat and allow the stock to simmer uncovered for 6 hours, skimming the surface occasionally.
STRAIN the stock through a sieve first into a heatproof bowl. Then line a sieve with a muslin cloth or a clean tea towel and pour through again. Discard the solids and season to taste.
ALLOW stock to cool, covered in the refrigerator until cold. Skim and discard fat that rises to the surface before using.
Beef stock recipe
TOTAL TIME 8 hrs 15 min (+ cooling & refrigeration)
MAKES 2 litres
2 kg beef bones
2 onions, unpeeled and chopped
2 celery stalks, washed and
roughly chopped
2 carrots, washed and roughly
chopped
8 garlic cloves, peeled
2 tbsp apple cider vinegar
2 tsp black peppercorns
5 litres water
PREHEAT the oven to 200ºC. Roast the beef bones on an oven tray for 1 hour or until brown and crispy.
COMBINE roasted bones in a large pot with the remaining ingredients and bring to the boil. Reduce the heat and simmer, uncovered for 8 hours, skimming the top off occasionally.
STRAIN the stock through a sieve into a heatproof bowl. Then line a sieve with a muslin cloth or a clean tea towel and pour through again. Discard the solids and season to taste. Add extra water to bring the stock up to 2 litres.
ALLOW stock to cool, covered in the refrigerator until cold. Skim and discard fat that rises to the surface before using.
Fish stock recipe
TOTAL TIME 30 min (+ cooling & refrigeration)
MAKES 2 litres
1.5 kg fish bones
3 litres water
1 onion, chopped
2 celery stalks, washed and
roughly chopped
6 stalks fresh flat-leaf parsley
1 tsp black peppercorns
2 tbsp lemon juice
COMBINE all the ingredients together, except the lemon juice, in a large pot and bring to the boil.
REDUCE the heat and allow the stock to simmer uncovered for 30 minutes.
STRAIN the stock through a sieve first into a heatproof bowl. Then line a sieve with a muslin cloth or a clean tea towel and pour through again. Discard the solids and season to taste and stir in lemon juice.
ALLOW stock to cool, covered in the refrigerator until cold. Skim and discard the fat that rises to the surface before using.
Vegetable stock recipe
TOTAL TIME 2 hrs (+ cooling & refrigeration)
MAKES 3 litres
4 onions, unpeeled
2 large carrots, washed and
roughly chopped
8 celery stalks, washed and
roughly chopped
2 parsnips washed and roughly
chopped
8 garlic cloves, peeled
6 stalks fresh flat-leaf parsley
2 tsp black peppercorns
4 litres water
200 grams chopped mushrooms
4 tomatoes, unpeeled and
chopped
COMBINE the onions, carrots, celery, parsnips, garlic, parsley, peppercorns and water together in a large pot. Bring to the boil.
REDUCE the heat and allow the stock to simmer uncovered for 1½ hours.
ADD the mushrooms and tomatoes and simmer uncovered for a further 30 minutes.
STRAIN the stock through a sieve first into a heatproof bowl. Then line a sieve with a muslin cloth or a clean tea towel and pour through again. Discard the solids and season to taste and stir in lemon juice.
ALLOW the stock to cool, covered in the refrigerator until cold.
ALSO SEE: Is there a difference between broth and stock?
Feature image: Getty
