When you make it yourself, you can ensure your stock is full of authentic flavour.
Homemade stock contains no MSG or artificial flavouring.
Makes about 1L | Takes 3 hrs
- 1.5kg chicken bones
- 2 onions, roughly chopped
- 2 carrots, roughly chopped
- 2 celery sticks, chopped
- 6 black peppercorns
FOR THE BOUQUET GARNI
- handful flat-leaf parsley stalks
- handful thyme
- 2 bay leaves
- Preheat oven to 200°C. Place the chicken bones on a roasting tray and roast for about an hour, turning once, until browned.
- In a large saucepan, dry fry the onions, carrots and celery on medium until browned. Add the chicken bones and peppercorns, cover with water and bring to boil.
- For the bouquet garni, tie all the ingredients together with kitchen string. Reduce the heat of the stock,
add the bouquet garni and simmer for about 2 hours until the stock is well flavoured. Season with salt to
bring out the flavour and skim the surface with a spoon throughout the cooking time, so that it remains clear.
- Strain the stock through a fine sieve. Allow to cool, then remove any solidified fat from the surface.
Refrigerate for up to 3 days or freeze in ready-to-use portions for up to 3 months.
Note: A bouquet garni is a bundle of herbs tied together with string, so that it can easily be removed when enough
flavour has been extracted.
- Beef stock: Replace the chicken bones in the recipe with beef or veal bones (ask your butcher to chop them for you). Continue as for the chicken stock.
- Vegetable stock: Follow the chicken stock recipe, but omit the chicken bones. Add 2 chopped leeks and 250g sliced mushrooms (optional) when browning the vegetables.
- Fish stock: Replace the chicken bones with fish bones (no skins), but don’t roast the fish bones. Add 250ml dry white wine with the water, if you like. Simmer for only 20 minutes (any longer and the stock will
- Pork stock: Replace the chicken bones in the recipe with pork bones (ask your butcher to chop them for you). Continue as for the chicken stock.
To serve: Use chicken stock in your favourite stews, curries, risotto dishes, soups, gravies, sauces, pies or when cooking rice or couscous.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART