Basic Stock
This stock recipe can be used to add flavour to your sauces, gravy, or to make soup.
Servings: 4 portions
Equipment
- 1 Sauce pan or Stock Pot
- 1 Chopping Board
- 1 Chef's Knife
- 1 Strainer
- Freezer containers
Ingredients
- 4 Eschallots tops, tails, and peelings
- 4 Carrots tops, tails, and peelings
- 4 Celery tops, tails, and peelings
- 1 tbps Rosemary, dried
- 1 tbsp Parsley, dried
- 1 tbsp Savoury, dried
- 1 tbsp Oregano, dried
- 1 tbsp Basil, dried
- 1 tbsp Sweet Paprika, ground
- 1 tbsp Salt, Himalayan or Sea
- 1/2 tbsp White Pepper, ground
- 1/2 tbsp Turmeric, ground
- Water enough to cover all ingredients
Instructions
- Place all the ingredients into a sauce pan or stock pot, and cover with cold water.
- Place the pan/pot on a burner, and bring to the boil.
- Once boiling, reduce to a slow simmer, leave to infuse for 45mins.
- After cooking time has passed, carefully remove from heat, and strain into a large container, or several smaller ones.
- Allow to cool, and then freeze for later, or use immediately.
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