Vegetable or Chicken Stock

 Vegetable Stock - River Cottage


  • 2 large or 3 medium onions
  • 3 large or 4 medium carrots
  • 3–4 celery stalks
  • 1 garlic clove
  • 1 tablespoon rice bran oil
  • 1 or 2 bay leaves, roughly torn
  • A sprig of thyme and/or some parsley stalks, if you have them
  • A few black peppercorns
  • ˝ small glass dry white wine (optional)

Method

Coarsely grate the onions, carrots, celery and garlic – or chop them, if you prefer, but in fairly small pieces.

Heat the oil in a large pan over a medium heat and tip in the vegetables, garlic, herbs and peppercorns.

Sauté, stirring from time to time, for about 5 minutes or until the veg have softened slightly (you’re largely doing this to mellow the raw onion).

Add the wine, if you are using it, then 1.75 litres boiling water from the kettle. Bring back to the boil and simmer, uncovered. If all your veg were grated, the stock will be ready in about 10 minutes. If they were in larger chunks, give it 20–30 minutes. Either way, strain the stock and use straight away, or cool, then refrigerate or freeze.



Slow cooker Chicken Stock - Joan Bishop's NZ Crock pot and Slow cooker Cookbook

6-7 hours cooking time ( or up to 12 hours)


2 or 3 Raw chicken carcasses with the liver removed ( they can impart a bitter taste)

1 onion, finely chopped

1 carrot, peeled and finely chopped

2 celery stalks, finely sliced

2 tsp salt

Large sprig Thyme

2 Bay Leaves

boiling water to cover


Method

Preheat slow cooker for 20 minutes.

Place all ingredients in the slow cooker, cover with lid and cook for up to 12 hours.

Overnight works well or during day when you're at work - Your house will smell amazing!

Cool, and strain the stock through a sieve. Use straight away or freeze in portions.