How to make a basic stock which can be used as a base for all your dishes
- 1.5 litres of water
- Whatever bones you are using - chicken, beef, lamb
- Vegetable skins/peelings
- Garlic and bay leaves
- Thyme with chicken stock
- Rosemary with beef stock
Simmer bones in water (can use a slow cooker if you have one). Beef bones need 12 hours, lamb 6-8 hours, chicken 4-6 hours.
Strain and use the stock as a base for stews, casseroles etc.
Stock will freeze or keep in fridge for a few days.
Alternatively, you can reduce the stock down and pour into moulds and freeze to make your own stock cubes .