Newspaper article The Canadian Press

Tips and Tricks for Making Varieties of Soup Stock

Newspaper article The Canadian Press

Tips and Tricks for Making Varieties of Soup Stock

Article excerpt

Tips and tricks for making soup stock

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Making stock basically involves combining meat bones with a variety of vegetables, herbs and spices -- or using vegetables alone -- and simmering over low heat for a long period to infuse the water with the flavours of all the ingredients. When all the ingredients are strained out, what you're left with is stock.

Beef stock: Roast beef bones, onions, carrot, celery and garlic cloves in a 200 C (400 F) oven for about 40 minutes before adding to the stock pot with water, tomato paste, thyme, parsley and peppercorns. Bring to a simmer and cook for about 3 hours, skimming off the froth that rises to the top. Strain, cool and refrigerate.

Chicken stock: You can use raw chicken pieces such as backs and necks, with the skin and excess fat removed, or a chicken carcass, even a small deli chicken. Combine in stock pot with water, onion, carrot, celery, thyme, bay leaf, parsley and peppercorns and simmer for about 2 hours, skimming occasionally. …

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