How2 Make Home-made Stock

• Store bought stock can have excessive salt and additives. So make fresh home-made stock when possible and store in the fridge for use within a few days.
• To make 2 litres of vegetable stock, roughly chop a whole onion, 2 cloves of garlic, 2 carrot and 2 stalks of celery.
• Put in a large pot along with a sprig of parsley, 1 bay leaf, 6 peppercorns and 10 cups of water. Bring to a boil and simmer gently for an hour. Do not add salt until the end as the liquid reduces during cooking and flavours become concentrated.
• Cool and strain, store in fridge to use within 3-4 days; alternatively freeze in small portions.
• To make meat stock, add 3-4 beef bones or 1 chicken carcass to the ingredients and simmer for 2-3 hours.