Beef Stock
Chop the beef bones into pieces and place them in a large saucepan. Cover with cold water and add the remaining ingredients. Bring slowly to the boil, skimming… Read More »
Chicken Stock
Break the carcasses into pieces and place them, with the giblets, in a large saucepan. Cover with cold water and add the remaining ingredients. Bring slowly to the… Read More »
Beef Stock
To give a good flavour and colour, brown the meat and bones in the oven before using them. Place in a roasting tin and cook at 220°C (425°F)… Read More »
Chicken Stock
Break up the chicken carcass and put in a large saucepan with any skin and meat attached, plus other bones and trimmings. Add 1.7 litres (3 pints) water,… Read More »
Fish Stock
Put the fish bones and trimmings into a saucepan, cover with 900 ml (1 1/2 pints) water and add a little salt. Bring to the boil, then skim. Reduce… Read More »
Court Bouillon
Place all the ingredients in a saucepan. Add 1.1 litres (2 pints) water. Bring to the boil, lower the heat and simmer gently for 30 minutes. Strain if required… Read More »
Brown Onion Stock
Heat the oil in a large heavy-based saucepan. Add the onions and cook, stirring all the time, for about 10 minutes or until they turn a dark golden… Read More »
Vegetable Stock
Heat the oil in a saucepan, add the onion and fry gently for about 5 minutes until soft and lightly coloured. Add the other vegetables to the pan… Read More »
Stocks
Flavourful stocks form the basis of good soups, sauces, stews and a host of other savoury dishes. Sauces – on the other hand – provide the finishing touch… Read More »
