Wednesday, 28 May 2014

Stock (Soup base)





Stock (Soup Base)

Prep time: 15 mins
Cook time: 2-3 hours
Total time: 3 hours 15mins

Ingredients
Chicken bones/pieces/carcass
1 leek
1 carrot
3 cloves garlic
1 big piece of ginger (thumb sized)
Big glug of apple cider vinegar
(Any other veg you have going spare)
Salt and pepper to taste
Water to cover

Method

Place the bones/carcass leftovers from a roast dinner into the largest pan you have. Roughly chop and add in the remaining ingredients plus any extra veg you may wish to add. Crush the garlic cloves, peel and slice the ginger and add to the pot. Season well, and then add the water to cover all the ingredients. Add the apple cider vinegar to the mixture. Apple cider vinegar is used to help draw out the collagen and gelatin from the bones, a key ingredient for gut healing.
Bring to the boil, cover and then reduce the heat to a slow simmer. Leave it simmering for as long as you can,usually 3 hours.
Strain and discard the bones and veggies. The stock can be kept in the fridge for up to a week or frozen in batches for easy mid week meals.

I use this stock as a base for Asian style veggie/noodle soups, with plenty of meat! I've made pork balls, chicken 'ramen' using courgettes for noodles, or as pictured, a veg heavy soup topped with ground lamb! You can flavour it however you like, spicy, warming, fresh and zingy. Use it in any savoury dish in place of water.




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