Category Archives: Stocks


Beef Stock

StockThis stock recipe is a combination of recipes from many years of making beef stocks. It has a rich and delicious flavour and will add incomparable depth to any soup or stew recipe and wow, does it make divine gravy with the addition of roast juices. While it takes a while it does produce a stock that people will remark about time and time again.


1              kg meaty beef bones (shank, short ribs, shin bones)
1              kg cracked beef bones (knuckle I find is best and your butcher can crack them for you)
2              carrots, chopped
2              celery stalks with leaves, cut into 5cm lengths
2              onions, cut in half
3-5           litres cold water
1              large can diced tomatoes, undrained
1-1/2       tsp. salt
1/2           cup chopped fresh parsley
6-8           whole peppercorns
4              dried bay leaves


Place all bones in a large roasting pan and roast at 200 degrees C for 30 minutes. Turn well then add carrots, celery and onions and roast for 45-60 minutes longer, until bones are very deep brown, stirring mixture occasionally.

Place roasted ingredients into a large stockpot. Spoon off fat from liquid in the roasting pan, then add 2 cups water to the drippings in roasting pan and heat and scrape to loosen any browned drippings. Add to pot along with remaining water and bring to the boil. Reduce heat and simmer partially covered for 1/2 hour. Skim off any residue (fats and oils) that rises to the surface. Add remaining ingredients and simmer partially covered for 3-5 hours.

Remove bones. Strain the stock and discard the ingredients and add more salt to season if needed. Cool uncovered in refrigerator. Skim fat from stock before using. This stock will keep for 3-4 days in the refrigerator, or will freeze up to 3-4 months. You can freeze it in ice cube trays, then pop out of the trays and store in a ziplock freezer bag.

Chicken Stock

Chicken_Stock_2You will often find chicken carcasses in the meat section at your supermarket. I usually purchase 3-4 at a time and if I am not going to make stock that day I will freeze them so I have them at hand for when I do need to make it. You can take the carcasses straight from the freezer and place in simmering water.

I quite often make chicken stock after roasting a chicken. I will use the carcasses that I have roasted and add 1 kg of fresh chicken wings which I usually purchase when on special and freeze them for this occasion. On special you can usually pick-op the chicken wings for about $5.00-$6.00 per/kg.


2-3           chicken carcasses
6              garlic cloves cut in half
1              teaspoon whole pepper corns (about 6-8)
1              onion cut in half
4              celery sticks cut into chunky pieces
2              large carrots chopped into chunky pieces
4              bay fresh leaves
3              sprigs of fresh rosemary
4              sprigs of fresh parsley
3              sprigs of fresh thyme
3-5lts       cold water
salt to taste


Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large soup or stock saucepan. Add the cold water and bring to the boil. Once it is boiling turn down to a simmer.

Continue to simmer gentle heat for 3-4 hours, skimming the oils off the top as necessary. When the stock has been simmering for 3-4 hours turn off the heat then pass the stock through a fine sieve or several layers of mutton cloth to remove the ingredients.

Allow to cool for about 2 hours, then refrigerate. Once the stock is cold it should look clear and slightly amber in colour. At this point I skim off any fats and oils that have solidified on the top. I usually divide it into small plastic containers at this point and freeze it. It will keep in the fridge for about 3 to 4 days and in the freezer for 2-3 months.

>Vegetable Stock


2              large potatoes, thickly sliced
2 – 3         onions, quartered
4              cloves of garlic whole
3 – 4         carrots, thickly sliced
1              celery stalk, chopped
1              apple or pea, quartered
1 or 2       bay leaves
½            cup of fresh parsley
6-8           peppercorns
10            cups (2.5 litres) cold water

Scrub the unpeeled vegetables and cut into chunks. Place in a stockpot with the rest of the ingredients cover with the water. Bring to a boil, then simmer for 1-2 hours.

Strain the stock through a colander or cloth, pressing out the liquid from the vegetables. (The remaining solid vegetables make good compost material.)

The stock will keep refrigerated for 3 to 4 days, or may be frozen for 3-4 months.

Note: Vegetables should be rinsed, but there is no need to peel them. Avoid such strongly flavored vegetables as broccoli, cabbage, cauliflower, eggplant, peppers, and turnips.