Basic stock

Basic stock

By
From
Complete Mushroom Book
Makes
2 litres
Photographer
Alastair Hendy

Homemade stocks will immeasurably improve many dishes, do not cost much and only require a little patience. For chicken stock, use a whole chicken, or pieces (thighs and drumsticks are good). For beef stock, use the same weight of a stewing cut (not the best rump or fillet!). Mincing the meat or poultry makes for greater flavour. For fish stock, the preparation is similar, but substitute the meaty ingredients with white fish pieces, bones and heads, and cook for 1 hour only. For vegetable stock, simply omit the meat. You may use chicken, meat, game, fish or vegetable stocks freshly made, or after a day if kept in the fridge. You can also freeze them in a suitable container, or in an ice-cube tray, then pack the cubes in a plastic bag.

Ingredients

Quantity Ingredient
1.5kg meat/fish pieces and bones
1 large onion, quartered
4 medium carrots, diced
2 celery sticks, diced
3 garlic cloves, left whole
10 black peppercorns
2 bay leaves
1 small bunch parsley
200g button mushrooms, sliced and dried briefly in a medium oven
1 sprig marjoram

Method

  1. Put the meat or fish pieces and bones into a large pan and cover with 3 litres cold water. Bring to the boil quickly and boil for a few minutes. Skim off the foam and reduce the heat to simmering point. Add the remaining ingredients and cook for 1 1⁄2 hours.
  2. Strain the liquid through a fine sieve and if further reduction is needed – to intensify the flavours – cook a little longer to allow evaporation. When cool, use or freeze for later use.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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