Planet saving master stock THE BLOG.
It's worth a read to understand the science behind the stock
Planet saving Masterstock the recipe
1. Select the base (do not mix chicken with beef)
2kg bones from organic roast chickens or grass fed roast beef
2kg grass fed beef or veal marrow bones +/- 2kg beef/ veal shin, bone in
2kg organic Chicken carcasses, necks, legs &/ or wings +/- large organic chicken (breasts removed)
2. Rinse RAW bones well.
3. Add to the stockpot and cover with cold water.
4. Bring slowly to a simmer.
5. Do not stir.
For a very clear stock, DO STIR Vigorously, discard the first pot of water and start again from step 3.
6. Skim scum form the top of the stock as it forms.
This takes about 15 minutes.
Once scum has stopped forming, go to the next step.
7. Cut veggies into large chunks.
Cooking time is slow so the flavours will infuse into the soup (2 - 3cm is fine)
1 leek or onion, ½ small bulb fennel (for chicken/ not beef), 1 carrot, 2 stalks celery, 1 tomato, 1 - 2 bay leaves, 2 cloves garlic, few sprigs parsley, sprig thyme
Double the quantity if you are using bones and shin or chicken to make a bigger stock.
8. Add vegetables, aromatics & a pinch of salt.
Do not stir.
9. Add a little more water if needed.
10. Simmer chicken for 3 hours.
11. Simmer beef for 4 - 5 hours.
12. Gently ladle or strain the stock. Easiest in 2 steps.
i.Strain through a large colander to catch the bones.
ii. Strain through a muslin lined sieve to remove impurities
If you wan the stock to be super clear, ladle the stock from around the bones.
13. Transfer to a storage containers and freeze keeping a litre at least for your master stock base.
MASTER STOCK MUST BE SIMMERED EVERY 3 DAYS FOR 30 MINUTES.
Use it or lose it. You must feed and tend your master stock, a little like a sourdough starter or those
Add stock to gravies, braises, casseroles and soups.
You can use this stock base to blanch veggies such as peas, carrots and beans.
Water used to steam veggies can be added to it.
Carrot peel, parsley stems, onion halves, shallots etc can all pop in for a swim on their way to the bin (do you like that?) I had to leave out the compost in bin coz it did not sound right!
Any limp veg, can pass through the stock on their way to the compost.
Raw or roast chicken or beef bones can also be added, but remember to stick to your original base. You’ll need to simmer for at least an hour, preferably 2 when adding bones.
Use it.
It's worth a read to understand the science behind the stock
Planet saving Masterstock the recipe
1. Select the base (do not mix chicken with beef)
2kg bones from organic roast chickens or grass fed roast beef
2kg grass fed beef or veal marrow bones +/- 2kg beef/ veal shin, bone in
2kg organic Chicken carcasses, necks, legs &/ or wings +/- large organic chicken (breasts removed)
2. Rinse RAW bones well.
3. Add to the stockpot and cover with cold water.
4. Bring slowly to a simmer.
5. Do not stir.
For a very clear stock, DO STIR Vigorously, discard the first pot of water and start again from step 3.
6. Skim scum form the top of the stock as it forms.
This takes about 15 minutes.
Once scum has stopped forming, go to the next step.
7. Cut veggies into large chunks.
Cooking time is slow so the flavours will infuse into the soup (2 - 3cm is fine)
1 leek or onion, ½ small bulb fennel (for chicken/ not beef), 1 carrot, 2 stalks celery, 1 tomato, 1 - 2 bay leaves, 2 cloves garlic, few sprigs parsley, sprig thyme
Double the quantity if you are using bones and shin or chicken to make a bigger stock.
8. Add vegetables, aromatics & a pinch of salt.
Do not stir.
9. Add a little more water if needed.
10. Simmer chicken for 3 hours.
11. Simmer beef for 4 - 5 hours.
12. Gently ladle or strain the stock. Easiest in 2 steps.
i.Strain through a large colander to catch the bones.
ii. Strain through a muslin lined sieve to remove impurities
If you wan the stock to be super clear, ladle the stock from around the bones.
13. Transfer to a storage containers and freeze keeping a litre at least for your master stock base.
MASTER STOCK MUST BE SIMMERED EVERY 3 DAYS FOR 30 MINUTES.
Use it or lose it. You must feed and tend your master stock, a little like a sourdough starter or those
Add stock to gravies, braises, casseroles and soups.
You can use this stock base to blanch veggies such as peas, carrots and beans.
Water used to steam veggies can be added to it.
Carrot peel, parsley stems, onion halves, shallots etc can all pop in for a swim on their way to the bin (do you like that?) I had to leave out the compost in bin coz it did not sound right!
Any limp veg, can pass through the stock on their way to the compost.
Raw or roast chicken or beef bones can also be added, but remember to stick to your original base. You’ll need to simmer for at least an hour, preferably 2 when adding bones.
Use it.