All-purpose stock

All-purpose stock

By
From
South East Asian Food

Many Asian recipes call for the use of stock, either in soups or as a moistener in other dishes. If you have a freezer it is a good idea to save all non-fatty scraps and bones from trimming raw chickens and meat for use in making a basic stock. Accumulate these in separate bags according to the source and when you have a good supply proceed as follows.

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Ingredients

Quantity Ingredient
500g chicken or pork bones
1.25 litres water
1 shallot
or 1/2 small brown onion
salt, to taste

Method

  1. Combine all ingredients and bring to the boil. Simmer for 10 minutes and skim. Lower heat and simmer gently for about 11⁄2–3 hours, skimming frequently until the stock is clear. Strain off the liquid. The stock may be stored in the refrigerator for up to a week. It may also be frozen in ice-cube trays, the cubes removed and kept in labelled plastic bags for use where small quantities are required, or it may be frozen in large containers for later use in soups.
Tags:
SBS
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