Stocks

Stocks

By
From
Polska
Photographer
Laura Edwards

It’s always useful to have some good stock available: ideally both a meat and a vegetable one. Make some in advance then keep it in the fridge for up to 5 days, or freeze it. Otherwise, buy the best quality stock you can find.

Vegetable stock

Ingredients

Method

  1. Cook 1 carrot, 1 parsnip, 1 onion, ½ peeled celeriac, 2 celery stalks (with leaves) and 1 bay leaf in the largest pot you can find, covered in water for about 3 hours. Add large pinch of sea salt and 2 peppercorns half way through cooking time.

Chicken stock

Ingredients

Method

  1. Cook all the ingredients that you used for vegetable stock but also add a few piece of chicken with the bones still in.
Tags:
polish
eastern european
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