I’ve never tasted vegetable stock like this before! Usually, my chicken stock has vegetables in it so I don’t worry about making a vegetable stock. From now on, my chicken and veggie stocks will be made individually due to the amount of flavour that’s imparted from separate cooking. There’s nothing like tasting every single vegetable that goes into your stock!
As you know, I was inspired to make the best ever chicken stock after watching David Chang on The Mind of a Chef via Netflix, when I had the flu a couple of week ago. He made a separate vegetable stock so that the two together make his wonderful chicken noodle soup – I’ll be sharing my healing, winter’s here, feel better soon chicken noodle soup within the next week for you to get ready for the winter colds that are on already here.
Why should I make my own stock Nicole? The main reason is that there’s nothing more rewarding – your sauces, stews, soups… they’re all going to taste amazing! Secondly, if you want a wonderfully tasty stock, without all the preservatives, additives and added sugars, you simply cannot go past making your own. And lastly, I would have to say that making your own stock is cheaper than buying it off the shelf. A whole free range chicken can cost anywhere from AU$9, plus water; vegetables (onions, carrots, celery, garlic & peppercorns) could cost up to AU$10 plus water (or it could cost nothing if using your own veggies from your veggie patch). You will have so many cups of stock that you won’t need to buy stock for a good month, depending on how often you use it.
But it’s so time consuming Nicole? Not really, making your own stock takes only 10 minutes or less to prepare, the rest takes care of itself for a couple of hours – all you need to do is skim away the impurities occasionally and straining the stock at the end. It’s great to make your stocks on the weekend and then freeze for when you need to use stock for your recipes. Enjoy 🙂 xx
While watching Adam Liaw’s Flavour Destination Scandinavia, he talked about simmering, not boiling stock for a clearer looking stock. With this recipe, I’ve brought the stock to a slow boil on low heat – this isn’t a rushed vegetable stock.
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Skimming the surface of the stock helps the stock stay clear and not cloudy.
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Stock can be kept in the fridge for 2-3 days.
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Freeze the stock in 2 cup batches – keeps for up to 3 months.
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I use a 2:1 ratio (2 being chicken stock, 1 being vegetable stock) when making my chicken noodle soup.
2 large carrots
4 small brown onions
2 celery sticks
1 large garlic clove
6 black peppercorns
1 teaspoon rock sea salt
Water to cover + 2 cups (500mls) water
Roughly chop all ingredients, keeping the skin on. Smash the garlic.
Place all the vegetables in a medium saucepan and cover with water.
Bring to a gentle simmer on low heat for one hour. Remove and discard the celery pieces and peppercorns.
Skim the surface of the stock, removing impurities. Repeat as often as needed.
Return the stock to a low heat and simmer for a further one and a half hours.
After 2 hours, take the stock off the heat.
Line a colander with muslin cloth and remove the vegetable pieces into the colander. Place a large bowl under the colander and slowly pour the stock through the colander.
Allow to cool for half an hour then place in the fridge, freeze in batches or make chicken noodle soup (my healing chicken noodle soup (photo below) recipe coming soon).