Stocks for Cooking

Chicken stock
Four chicken carcasses
Two carrots
One onion chopped
Two sticks celery chopped
200ml white wine
Four peppercorns
Two cloves garlic crushed
1 Bay leaf
Small bunch of Thyme
Five litres cold water
Vegetable oil

In a large pan, gently brown all the ingredients before adding the wine and water
bring to the boil before lowering the heat to a gentle rolling boil and allow to reduce by half, Skim every 15 minutes. Pass through a fine sieve, allow to cool and store for five days


Fish stock
White fish bones, do not use oily fish
Two sticks of celery
One chopped white onion
One leek chopped
One chopped fennel
One star anise
Three black peppercorns
500 ml white wine
Two litres cold water

Place all the ingredients except the wine into a large pan and bring to the boil
Turn down the heat once boiling and simmer for one hour
Pass through a fine sieve and pour into a clean pan
Add the wine and reduce by half
Allow to cool and store.

Vegetable stock
Two carrots chopped
Two sticks celery chopped
Two cloves garlic crushed
Two onions chopped
Two leeks chopped
100g parsley
30g Thyme
30g Rosemary
400ml white wine
Oil for Sauteing
Two litres cold water

Heat a puddle of oil in a pan and saute all of the ingredients except the wine until they are nicely coloured
Then add the wine, bring to the boil and simmer for a few minutes before adding the water
Bring to the boil and reduce by half, pass through a fine sieve and store.


Note:- All stocks can be frozen until they are required, the best way to freeze them is in ice cube trays.
These trays provide excellent portion control and dont take up to much room in the freezer. Remember to rotate stocks as they only have a one month life before they will need to be used or removed.