Homemade stock
You need a good amount of aromatics, and the quantities given below are just an indication. Feel free to throw in ginger or any herbs that you like, including stems, as it will all get strained out. The garlic doesn’t need peeling. Other good additions are bay leaves or star anise for an oriental flavour. Plan to use the stock only the day after making it, in order to chill it and take off the fat layer. See notes below about using the fat.
Servings |
Prep Time |
1.75litres |
10min |
Servings |
Prep Time |
1.75litres |
10min |
|
|