stick stock

Most of us are familiar with stock cubes – quick, convenient, and adequate, however I’ve always wanted to make real stock.  We decided to give it a try, following a scrumptious fish lunch we cooked. it was a pity to just throw out the bones and little bits and pieces, and the cat would have made a mess had we given them to him.

This basic technique applies to any type of stock, be it fish, chicken or meat. it is really simple and can also be used as a soup base, risotto, sauce, or anywhere you would normally use a stock cube.

Place a pot on medium- high heat, with about 8 cups of water and half a cup of white wine.   In this pot, place a strainer, or a small colander, with your fish/meat offcuts and bones. 

leftover fishy bits

Chop an onion and a carrot and throw in. You may also add some celery. Bring to the boil and simmer for about one hour. Skim off any froth that builds up on the surface and stir occasionally.

Once done, strain the stock into a container and allow to cool. Any little bits and pieces that made it through the trainer will then settle at the bottom and you can easily pour off the liquid.   Give the bones to the cat, and refridgerate the liquid.


2 responses to “stick stock

  1. We do this with chicken. You can freeze it too to be used at a later date.

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