Winter Stock Recipes

Method

Using a homemade stock is very cost-effective and will make a huge difference to the flavour of soups and stews. The addition of tomatoes, garlic and mushrooms helps to bump up the flavour and give the stock an earthy note. This stock will keep in the fridge for 2-3 days, or you can freeze it in 2 cups (500ml) portions for up to 2 months.

Place a large stockpot over medium heat. Add the oil, onion, leek, carrot, celery and mushroom and cook for 10-15 minutes, stirring frequently, until the vegetables are soft. Add the remaining ingredients, along with 3.5 litres water and bring to a very gently simmer.

Skim the surface to remove any impurities, then simmer the stock gently for 2 ½ -3 hours. Strain the stock through muslin or a fine-meshed sieve and leave to cool.

Method

Using a variety of chicken pieces to make stock gives a more intense flavour. This stock will keep in the fridge for 2-3 days, or you can freeze it in 2 cup (500ml) portions for up to 2 months.

Place the chicken pieces in a large stockpot and cover generously with cold water.

Bring to simmering point and simmer for 5 minutes, skimming the surface to remove any impurities. Add the remaining ingredients, then reduce the heat to maintain a very gently simmer and cook for 3 hours, skimming the surface from time to time.

Strain and stock through muslin or a fine-meshed sieve and leave to cool. Skim any fat from the surface before using.

TIP: For a stronger flavoured stock, simmer the strained stock over medium heat until reduced and the desired flavour is achieved. Alternatively, you could roast the chicken bones in a preheated 180°C oven for 25 minutes until browned before adding them to the water – this will give a darker, richer stock.

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