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Nutrition: per 100ml

  • kcal42
  • fat0.1g
    low
  • saturates0g
  • carbs2g
  • sugars1.7g
  • fibre0.3g
  • protein0.2g
  • salt0.07g
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Method

  • step 1

    Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 2 hours. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for six months in the freezer.

RECIPE TIPS
ADDING FLAVOUR

If you have any mushrooms, tomatoes or fennel hanging around these can be added to the stock for extra flavour. You can also substitute 500ml of water for 500ml white wine for a more complex flavour.

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Comments, questions and tips (4)

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Overall rating

A star rating of 4 out of 5.5 ratings

nickyjonesuk

question

If a recipe needs 500ml of stock do I add 500 mls of this of does it need diluting like a stock cube?

evelynrosew avatar
evelynrosew

Good question, I'd also like to know the answer. Initially, I was going to decant the stock into ice cube trays but not if 500ml is equivalent to 500ml of stock...

jackielowe88

Weak. Needs bags more flavour . Put extra ingredients in.

michaelgeaneyGcoj1jid

tip

Freeze stock in wide containers. When it is frozen remove and crack with a hammer. Put the broken bits in a ziplock back for later use.

maggiebleksley avatar
maggiebleksley

I'd go along with the ice tray. Much easier than breaking it all up with a hammer.

Icancookit

Too much wine, the stock is sour. This recipe needs more water

maggiebleksley avatar
maggiebleksley

You can only blame yourself for that. It only suggests you can use it instead of water. Personally, I'd use a mixture of the two.

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