Some things just taste better when they're made from scratch. Stock is definitely one of those things! Whether its a hearty chicken or beef stock, a delicate seafood stock or a delicious veggie stock, it always tastes better when its home made. The reason is that you control how much salt goes in it (the storebought versions are usually full of sodium) and you get to control the layering of flavours and tailor them to suit your tastes. The other beautiful thing about stock is that you can make it using up scraps you would have otherwise thrown out! This stock recipe can be changed up based on what you have on hand! The only things to avoid tossing in are:
- Broccoli
- Cabbage
- Cauliflower
- Beets
- Peppers
- Asparagus
These will either colour your stock with an odd colour or they will give it an overwhelming flavour that won't be suitable for a multi-purpose use that a stock usually is.
Apologies for the iPhone photos... The last few things I've made I haven't had a chance to photograph them with my good camera, but they turned out so delicious I still wanted to share them with you.
Here's how to make this delicious stock:
Vegetable Stock
Recipe minimally adapted from Rebar
Ingredients:
- 1 tbsp vegetable oil
- 1 yellow onion
- 2 leeks, greens only
- 1 garlic bulb
- 4 carrots
- 2 celery sticks
- 1 apple
- 4 bay leaves
- 1/2 tbsp whole black peppercorns
- 1 tbsp cumin seeds
- 1 tbsp coarse salt
- A few sprigs of fresh thyme & sage
- 16 cups cold water
Method:
- Peel and roughly chop the onions, leeks, carrots and celery. Separate the garlic bulb and smash the cloves with the flat of your knife. Quarter the apple.
- Heat oil in a large stock pot and add onions, leeks, carrots, celery, salt and bay leaves. Saute for five minutes, stirring often.
- Add all of the remaining ingredients, including the water and bring to a boil. Reduce heat and simmer gently for 45 minutes. Strain and cool if not using immediately. Store in the fridge for up to 3 days or in the freezer for up to 2 months.
Happy Cooking my Friends!
