HOMEMADE CHICKEN STOCK – BROTH
9th November 2019
HOMEMADE YOGURT
9th November 2019Homemade Vegetable Stock - Broth
HOMEMADE VEGETABLE STOCK - BROTH
Don’t throw away those vegetable scraps! Use them to make your own delicious vegetable broth instead. It’s easy and it’s so much cheaper than buying broth at the grocery store.
It is almost the same process like marrow bone stock and chicken stock. I froze the broth on ice cube trays or freezer bags.
You don’t have to stick with the ingredients provided, basically anything goes depending on what you like! Potato, leeks, peppers, aubergines, mushroom, broccoli, cabbage…. Anything you like
INGREDIENTS
- 1 onion – cut into quarters
- 2 garlic cloves (optional)
- Carrot – cut into chunks
- Celery or parsley stalks
- 1 tbsp black pepper
- Fresh Thyme
- Olive oil
- 1 bay leaf
METHOD
- Heat the olive oil in a stockpot (I use a pressure cooker) over medium heat. Add the vegetables and cook until softened.
- Then cover with cold water. The water level should cover the vegetables by 5 cm whilst still leaving room at the top of the pan.
- Cover with a lid and bring to the boil. Reduce the heat and simmer, lid on, for at least 35 min.
- Once the vegetables have simmered, your stock is ready, you will need to strain the stock through a fine mesh strainer. (you can make soup from the chunks) Set aside the stock to cool.
- Once cooled pour into the ice cube trays or freezer bags.
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