Simply Stock

I haven't bought vegetable stock for a long time now - because I found how easy it was to make my own.  Once I had started using my own home-made stock I found I found the factory-made stocks were too salty for me, even those which were salt-reduced. 

Basic vegetable stock is very easy to make.  To make chicken stock, you just add the bones and leftover meat of one or two chicken carcasses to the pot.   

This is how I make my vegetable stock - but I would also recommend looking at some of the other links about how to make stock for variations or a better proportioned recipe!

Cat's Way-Too-Easy Vegetable Stock

(which is remarkably like every other vegetable stock recipe!)

• - 1 swede, chopped roughly
• - 1 parsnip, chopped roughly
• - 5 small onions, cut into 8ths, skins left on. 
• - 3 celery sticks sliced (including leafy greens)
• - 5 medium carrots sliced
• - 2 bay leaves
• - 1/2 tsp whole peppercorns
• - Water enough to cover (roughly 2.5L)

Put the lot in a large stock pot or saucepan.
Bring to the boil, then reduce to medium heat.  Leave to simmer for roughly 45min.
Strain and keep the liquid.  Dispose of the solids.



Links to other vegetable stock recipes which probably have better proportions!

River Cottage Sous Chef's recipe for stock made on peeling scraps - I may try saving peelings in the freezer to do this next time!

Good Taste magazine recipe for vegetable stock courtesy of taste.com.au

The Kitchen.com has a basic recipe that makes vegetable stock look pretty.  It uses similar ingredients to the one on BBC food.

ABC's The Cook and the Chef shows that stock can be made from less conventional vegetables for an Asian flavour.



So when it's so easy and can use just frozen peeling scraps and stalks why not try making some stock at home sometime?   It can be made in bulk then frozen to be used in soups, risottos and casseroles later.