Stocks Masterclass
Everything you need to know to make your own chicken, fish and and vegetable stocks. They're an essential of great cooking!
Ingredients
Dark Chicken Stock
- 1kg chicken carcass
- 2 tbsp tomato puree
- 1L water
- 1 onion, cut into chunks
- 1 carrot, cut in chunks
- 1 stick celery, sliced
- 1 leek, green top only
- Few sprigs of thyme
- 2 bay leaves
- Few parsley stalks
Fish stock
- 500g white fish bones
- ½ a fennel
- 1 leek, sliced
- 10 white peppercorns
- 1 celery stick, sliced
- 2 bay leaves
- Few sprigs of thyme
- A few parsley stems
- Water to cover
Vegetable stock
- 1 onion
- Few cloves garlic
- Few parsley stems
- 1 carrot sliced
- 1 stick celery
- 1/2 fennel, sliced
- 1 parsnip, sliced
- Few peppercorns
- 2 bay leaves
- Few sprigs of thyme
- Water to cover
Method
Ingredients
Dark Chicken Stock
- 1kg chicken carcass
- 2 tbsp tomato puree
- 1L water
- 1 onion, cut into chunks
- 1 carrot, cut in chunks
- 1 stick celery, sliced
- 1 leek, green top only
- Few sprigs of thyme
- 2 bay leaves
- Few parsley stalks
Fish stock
- 500g white fish bones
- ½ a fennel
- 1 leek, sliced
- 10 white peppercorns
- 1 celery stick, sliced
- 2 bay leaves
- Few sprigs of thyme
- A few parsley stems
- Water to cover
Vegetable stock
- 1 onion
- Few cloves garlic
- Few parsley stems
- 1 carrot sliced
- 1 stick celery
- 1/2 fennel, sliced
- 1 parsnip, sliced
- Few peppercorns
- 2 bay leaves
- Few sprigs of thyme
- Water to cover
