Basic Recipes > Meat Stock
any meat trimmings but no fat (of one type)
2 sticks of celery
1 medium onion
1 medium carrot
large pinch of salt
(see measure conversions for more information)
- Add 2 pints of cold water.
- Bring to the boil and simmer for 1 hour.
- Add the salt, the whole peeled onion, the whole peeled carrot and the celery chopped in halves.
- Continue to boil for another 2 hours.
- Allow to cool a little and strain.
- Cool quickly by placing in the fridge.
- When cold, skim off any fat, which has solidified, on the top.
- Use the stock on the day of making.
Chicken Stock
Fish Stock
Vegetable Stock
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How to make meat stock:
This is the traditional method of making a delicious natural tasting stock from basic ingredients. Meat stock is useful for soups, gravies and sauces of the relevant meat type.
Ingredients
cooked or raw bones (of one type)any meat trimmings but no fat (of one type)
2 sticks of celery
1 medium onion
1 medium carrot
large pinch of salt
(see measure conversions for more information)
Method
- Place the bones and trimmings in a large saucepan.- Add 2 pints of cold water.
- Bring to the boil and simmer for 1 hour.
- Add the salt, the whole peeled onion, the whole peeled carrot and the celery chopped in halves.
- Continue to boil for another 2 hours.
- Allow to cool a little and strain.
- Cool quickly by placing in the fridge.
- When cold, skim off any fat, which has solidified, on the top.
- Use the stock on the day of making.
See also:
Chicken Stock
Fish Stock
Vegetable Stock
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Basic Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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