Stock Cubes
Supermarket-bought stock cubes are very high in salt. You can reduce the amount you use by using ½ instead of a whole cube, or you can make your own. Simply simmer water with herbs, black pepper and wine to flavour, or try the recipe below. Home-made stock is suitable for refrigerating for 1 -2 days or freezing for 3 - 6 months. Make a large batch of low-salt stock and freeze it in ice-cube trays ready to use when needed.
Basic Vegetable Stock Recipe:
1) Roughly chop some vegetables (e.g. 2 large onions, 4 sticks of celery, 3 leeks and 2 carrots) and place in a large pan.
2) Add 2 to 3 pints of water, flavour with your favourite herbs, a bay leaf and a few peppercorns.
3) Bring to the boil, then reduce the heat and simmer for about an hour.
4) Strain the stock through a sieve, allow to cool and then refrigerate or freeze as soon as possible.
For a meat stock add meat bones or pieces to the pan with the vegetables and add some extra water if needed - if you have cooked a whole chicken you could use the carcass, or your local butcher may sell you some. Simmer for about two hours to really enhance the flavour. Strain the stock, skim off any surface fat when the stock has cooled, and refrigerate or freeze as soon as possible.
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