About this recipe:This is a recipe for a French style bouillon stock. It will make about 3 litres of stock and takes two and a half hours to complete. If you do not want to make homemade stock or if you want to save time, you can buy factory-made stock from your local store.
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Method Prep:30min › Cook:2hr › Ready in:2hr30min
The first step is to chop the ingredients. You will need a mixing bowl, chopping board, sharp kitchen knife and a sieve. Start by chopping the carrots into 5cm lengths without peeling it. Cut each piece of carrot lengthways.
Do the same with the celery.
Peel the onion. To do this, cut thin slices off the root end and the top of the onion, and discard them. Then starting from around where you cut the slices off, peel the onion with a knife or your hands. If you peel it quickly, your eyes might not sting. Quarter the peeled onion, chopping it into wedges. To do this, cut the onion in half. With your hands bring the two halves back together again and turn it 90 degrees. Then cut it in half again.
Chop the beef into 3cm chunks.
Fill the mixing bowl with water and wash the chicken carcass. Then drain the water from the washed carcass with a sieve. If none is available, a colander can be used. Cut the washed carcass into three large pieces. This completes the preparations.
The next step is to simmer the meat. You will need a deep saucepan. You can also use a small pot if none is available. Put the beef and chicken in the saucepan and add 4L of water. Bring the water to the boil over a high heat. This refers to when the hob is on a high heat setting. On a gas hob, this is when the flames are strong enough to spread over the bottom of the pan. When the water comes to the boil, reduce the heat and carefully skim off any foam on the surface. Why? The foam that forms on the surface when ingredients simmer is made of impurities that can spoil the stocks flavour and should be skimmed off.
Add the carrot, celery, onion, thyme, bay leaf, parsley, a pinch of salt and six white peppercorns. Once everything is added to the pan, bring the stock back to the boil. Once the stock is at the boil, reduce to a low heat and simmer for about 2 hours, topping the stock up with water when needed. A low heat refers to when the hob is on a low heat setting. On a gas hob, it is when the flames are not strong enough to touch the pan.
The next step is to strain the stock. Get a fine sieve and a saucepan for this. Place the fine sieve over a separate saucepan and carefully strain the stock into the second saucepan.
Place this saucepan over a moderate heat and bring to a brief boil. This is when the stock is brought to the boil, and then the heat either turned off immediately, or reduced.
The stock is ready for use!
You can use chicken meat on the bone instead of chicken carcass when preparing this recipe. Advice for more or less stock: As it is difficult to make stock in small quantities, you should make at least three litres of stock. If a recipe uses less than three litres, store the rest of the stock in the fridge or freezer for later use.