Well I think I have been banging on about homemade stock for a while now... Try this once and supermarket stock cubes will be but a distant memory… its simple, it’s banging and the base for all my sauces, soups etc.
Remember, you are saving carcass and bones from the butchers skip, and your butcher will only be too happy and obliging to saw and chop down those big bones if you do not have a meat cleaver knocking about your kitchen (in my experience butchers for the most part tend to be foodies drooling at the mouth listening to what mesmerising delights you intend to do with their produce)…
My stock recipes are for the most part sourced from Robuchon… a French culinary bible, expensive but essential in any cookbook repertoire and do not expect glossy pictures and food photography… The complete Robuchon is all about the recipes, French cuisine and banging flavours and I highly recommend it.
2 Parts Onion
1 Part Celery
1 Part Carrot
...Also do not be afraid to add to your mirepoix, leek, garlic... experiment for different flavour...
Sprigs of Fresh Thyme
Whole Black Peppercorns
Strain the cooked stock through a cheesecloth-lined colander, set over a large pot… nearly there. Bin the solids… into a container with stock, cool at room temperature… Bang into fridge, next day, you will see remaining fat has settled, congealed on top through refrigerating process…. Spoon off bang!!
If you would like a more concentrated flavour from your stock, or if you feel it is still weak in flavour well then reduce it some more. If making stock for future use in soup you may want to reduce the stock by simmering a few hours longer to make it more concentrated and easier to store. Always taste your stock if you feel it is lacking reduce further...