Ask The Chef – Tips For Making Stock
Do you have a cooking question or a culinary conundrum? Ask our Head Chef, Stuart Masters!
Send your questions to email@example.com
Q: What are your tips for making stock?
A: If you wouldn’t eat it, don’t put it in your stock!
Some of the ‘scraps’ you normally throw out are perfect for infusing your stocks with flavour. Freeze the bones from roasted meats and chicken as well as whole fish and prawn heads and tails.
Roasted chicken wings are a great flavour booster for any stock.
For meat based stocks, bring bones and water to the boil, cook for 5 – 10 mins and skim the surface before adding veg.
Sweat down your veg with fennel in olive oil or butter as a base for fish stock.
Reduce excess chicken stock to a delicious glaze. Cook 5L down to 500ml and freeze in ice cube trays. Add as a stock cube to casseroles and stews or cook a piece of chicken, deglaze the pan with water or wine and add a cube for an instant sauce.
Choose your vegetables, herbs and spices to create the desired flavour of your stock. Using roasted vegetables is good but it’s not necessary.
For an Asian stock add ingredients like coriander roots and ginger. Don’t use carrots.
For a traditional stock use ingredients like garlic, leek, celery, carrot and onion.
Peppercorns are great in any stock and star anise is great for enhancing meaty flavours.
Vegetable stock simmer for 1 hour
Beef or veal stock simmer for 4 – 6 hours
Fish stock simmer for 30 minutes (fish bones can give off an unpleasant flavour if overcooked)