Click here to see what the guid folk of the forum said about stock…
And here’s how I do it. For chicken, do substitute roast bones of whatever.
1. If you have an extractor fan in the kitchen, for God’s sake switch it on. Stock is lovely, of course it is, but has a tendency to turn the house into a chicken-y sauna if you forget about it.
2. I think Nigella does a whole bit where she SAVES UP the bones of her roast chickens and does a stock from about six of them at a time. That’s what it’s like to be married to a bazillionaire, folks. I grab whatever is left on people’s plates (sooked or not, we’re family) and, having taken what meat is left off the carcass, whack it into a soup pot with a couple of bay leaves, a carrot, onion, coupla bits of garlic, stick of celery and an onion. Whether or not I bother to peel any of these things will depend on my mood. If I have leek tops unused I’ll stick them in too, they’d only get chucked otherwise.
3. Just cover with cold water, and add some peppercorns. Eight, if you want to be exact, which I do not.
4. Simmer for, oh I dunno, 40 mins? Some people like to do it for yonks but their extractor fans must be better than mine.Do remember to switch it off, it is hell on wheels to get out of a pan if you forget.
5. Let it cool and pour through a colander into a tupperware. DO NOT, as I have done too many times, get distracted and pour the liquid down the sink, while treating the smushy veg and bones as if they were the Crown Jewels.
6. Some people will go on about skimming any blech-y bits off the liquid as it cooks, which would be nice if you can be bothered. I can’t. I stick the tub in the fridge to cool and take excess fat (yellowy, gloopy schmaltz) off the next day with a spoon, putting it into an old non-recyclable in the bin.
And then I make soup. Or risotto. Or pilaff… or… *goes all chicken-dreamy*
P.S. If you are asking about veggie stock, allow yourself a moment’s well-deserved smugness and simply follow the same recipe while ignoring all mention of chicken, bones, carcasses and blech.
