Home made Stock

I've decided to make a huge batch of my own vegetable stock and freeze it in re-sealable bags in small portions. Whenever we have a chicken I always cook the bones afterwards, strain it and then freeze it once it's cooled, so that the fat is on the top and then while it's still frozen, I scrape the fat off.

Anyway, you could use any veggies that you have in the fridge.


Vegetable Stock. Makes 1.2 litres

0 points

1 onion, chopped roughly
1 leek, chopped roughly
1 stick of celery, chopped roughly
2 sprigs of parsley
1 bayleaf
8 black peppercorns
salt

Place all the ingrediants in a large pan and add 1.5 litres of cold water.

Bring to the boil. Skim off any skum that rises to the top, then simmer uncovered for about 20 minutes. Strain. This will store in the fridge for up to 4 days.