Homemade stock is worth making so try not to be put off by the length of time it takes to make it. So many "natural" stocks are made by adding flavours, and whilst some delis sell excellent quality stocks in the freezer section of their store they are very expensive. A great soup or casserole is made when the stock is home made.
Preheat oven to 210 degrees Celcius.
Bake the bones in the oven for 30 minutes, turning occassionally. Add carrot and onion to the pan and continue to bake for a further 20 minutes. Transfer to a large stockpot discarding all the fat.
Add water and celery to the stock pot. Slowly bring to the boil skimming the surface with a slotted spoon to remove any scum. Stir in the herbs and peppercorns. Reduce heat to low and simmer gently for 4 hours, skimming the surface regularly.
Strain the stock through a fine sieve gently pressing solids with a spoon to remove excess liquid. Discard bones and vegetables. Allow to cool and refrigerate until cold. Remove all set fat from the surface.
Makes 8 servings (serve = 1 cup)
| Prep Time: | 5 mins |
| Cooking Time: | 300 mins |
| Ready in: | 305 mins |
Suitable for: |
|
| Soup | |
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