4 Stock recipes: chicken, vegetable, beef and fish

4 Stock recipes

Chicken stock:

Put 1kg of chicken bones in a large pot. Chop 1 small carrot, 1 leek, 1 onion and 1 celery stick together with a few peppercorns and one bay leaf, and add to the pot. Add about 3 litres of cold water and bring to a boil. Make sure you skim off and discard any scum from the surface. Reduce the heat and simmer for about 2 hours. Strain and refrigerate overnight. Remove the layer of fat from the surface and freeze until needed. Makes about 1,5L of stock.

Vegetable stock:

Heat 30ml (2 tbsp) of sunflower oil in a large pot and add 1 chopped onion, 3 chopped leeks, 3 chopped carrots, 2 chopped parsnips and 3 chopped celery sticks. Toss to coat, cover and cook, 3 – 5 minutes. Add 2,5L of water and bring to a boil. Skim the surface and add 3 bay leaves, a few peppercorns, 2 garlic cloves and 45ml (3 tbsp) fresh flat-leaf parsley. Reduce heat and simmer, about 1 hour. Sieve the stock into a clean bowl, pressing the solids to extract all of the liquid. Set aside to cool and freeze until needed. Makes about 2 litres of stock.

Beef stock:

Preheat the oven to 200°C. Place 1kg beef bones on an oven tray and roast for about 15 minutes. Add 1 quartered onion, 1 chopped carrot, 1 chopped leek and 1 chopped celery stick. Roast for a further 20 minutes. Transfer everything to a large pot, discarding any fat left in the roasting tray, and add 30ml (2 tbsp) tomato paste, 1 bay leaf, a few peppercorns, a sprig of thyme and a few sprigs of flat-leaf parsley. Add 3L of water and bring to a boil, skimming any scum from the surface. Reduce heat and simmer, about 3 hours. Strain through a fine sieve, pressing the solids to extract all of the liquid. Leave overnight in the fridge, remove the fat from the surface and freeze until needed. Makes 1,5L of stock.

Fish stock:

Always remove the eyes of the fish with a teaspoon and discard before commencing with the stock. Place 2kg of fish bones and trimmings in a pot and cover with salted water. Set aside for 5 minutes and discard the water. Place the fish bones and trimmings in a large pot and add 1 chopped onion, 1 chopped leek, 1 chopped celery stick, a few peppercorns, 1 bay leaf and the juice of 2 lemons. Pour in 2L of water and bring to a boil, skimming any scum from the surface. Reduce heat and simmer, about 30 minutes. Strain through a sieve, freeze when cold and use as required.

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