Stocks!!!

Home made stocks are easy, nutritious, very tasty and the best way to use up you leftover meat and vegetable trimmings.

While I was a commis (apprentice chef) I was working in a high end restaurant in Dublin and we made fresh stocks every day for demi glazes and reductions, all very posh and fancy. The head chef would be very particular about how they are made , the ingredients that went in and how we separated the fat from stock. He had good reason as the stocks had to be clear, shiny and flavourful on the plate.

At home all this goes out the window I have 2 objectives get flavour and use up trimmings to avoid waste. It might seem extra work but its really not. here is the idiots guide to doing it,

Firstly there is no measurements here use as much our as little as you have you need. Any type of bones will do bit I prefer pork, lamb or beef but chicken or turkey is fine.

First roast your vegetables and bones until its a good colour, not just golden but properly dark brown colour. Make sure your bones are cut small enough for the pot your making stock in.You should try to include celery and carrots with the vegetables but always onions any other vegetables is fine. Most chefs wouldn't put swede or squash in but my attitude is if its going to waste chuck it in. When it comes out of oven into a pot it goes into a pot cover with cold water and bring to boil the leave it simmer for at least 2 hours but no more than 4 hours for chicken or turkey stock or no more than 6 hours for anything else.

Keep an eye on it and be careful not to leave it simmer dry.

Strain and leave reach room temperature
then chill in fridge. Once cold scoop the fat off the top and your stock is ready to use in soups , sauces, gravies anything you wish.

If it sounds like to much work just taste it compared to a stock cube.

You will see why its worth the effort