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Stock making tips

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It's wonderful to make stock when you have some free time in the kitchen, especially on a cold and dreary weekend when its scent and warmth pervade the house.

  • Be certain to wash the herbs and vegetables well before browning them with whatever meat or bones you're using.
  • While you must bring the stock to a boil initially, simmering it for the duration of cooking time imbues it with the most flavour.
  • Skim the surface frequently with a large shallow spoon to rid the stock of the scum that would make the finished stock cloudy.
  • When stock is finished, remove the bigger solids, then carefully strain the stock through a muslin-lined sieve or fine-mesh chinois into a large clean bowl; discard any remaining vegetables or herbs.
  • Refrigerate the stock for several hours or overnight, then discard any fat that has solidified on the surface.
  • Wash and keep empty milk cartons to freeze the stock in. Not only does this guarantee thawing only the exact measure you need, but you can later throw away the carton instead of having to wash it!
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