Hints and tips for a great stock

December 7, 2012 (Last Updated: January 11, 2019)
  • The amount of time you need to cook the stock depends on the size of the pan and how much water you add.
  • A demi-glace is a reduced rich stock that’s excellent for using as a base for pan sauces or gravies.
  • For chicken stock, use a raw carcass or other chicken bones or wings. You can also use the carcass from a cooked roast chicken. Place in a large saucepan with onion, carrots, celery sticks, black peppercorns, bay leaves, fresh thyme sprigs and parsley stalks.
  • Cheaper cuts of meat like short beef rib, knuckle and shin benefit from long, slow cooking and are packed with flavour as they are still on the bone.

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