Prep time: 10 minutes
Cooking time: 1 hour 30 minutes
Total time: 1 hour 40 minutes
Place the carcass, vegetables, bay leaf, salt and peppercorns in a large pot with a tight-fitting lid. Pour over the wine and bring to the boil. Reduce the wine until it has almost evaporated. Pour over the liquid until it covers the carcass and bones.
Bring to the boil and turn down the heat to reduce to a slow simmer for 1 hour and 30 minutes. Once it has finished cooking, take it off the heat and allow it to cool. Remove the large bones and strain carefully. Pour into small 250ml pots and keep well-labelled in the freezer.
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I use my electric cooker to make stock, but if you have an AGA or slow-cooker, then these are ideal. Leave a stock pot to go on the floor of the bottom oven of the AGA over night and you will have the most delicious stock in the morning.”
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