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Basic Stock

This stock recipe can be used to add flavour to your sauces, gravy, or to make soup.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Essential
Keyword: gravy, sauce, soup, stock
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.