Home made Stock
Vegetable stock
It's always preferable to make your own stocks as you can boost the flavour through the use of herbs and control the amount of salt that goes in. Start with just a pinch, then taste and add another small pinch if you feel it needs more. Stock cubes, concentrates and ready-made stocks are notoriously high in salt, which can be bad for blood pressure. If you are using these, try to buy the reduced-salt versions.
Ingredients
1 celery stick (cut in half and split lengthways)
2 carrots (peeled and split in half lengthways)
2 onions, peeled and sliced
2 bay leaves
12 peppercorns
1 bunch of parsley
Pinch of salt
Method
Place all the ingredients in a saucepan with 600ml cold water. Cover with a lid, bring everything to the boil, and boil briskly for 30 minutes.
Strain the stock, discarding the vegetables.
Chicken stock
It\'s always preferable to make your own stocks as you can boost the flavour through the use of herbs and control the amount of salt that goes in. Start with just a pinch, then taste and add another small pinch if you feel it needs more. Stock cubes, concentrates and ready-made stocks are notoriously high in salt, which can be bad for blood pressure. If you are using these, try to buy the reduced-salt versions. '
Ingredients
Chicken giblets
1 celery stick (cut in half and split lengthways)
2 carrots (peeled and split in half lengthways)
2 onions, peeled and sliced
2 bay leaves
12 peppercorns
1 bunch of parsley
Pinch of salt
Method
Place the giblets and the rest of the ingredients in a saucepan with 600ml cold water. Cover and bring to the boil.
Boil briskly for 1 hour, then strain, discarding the giblets and vegetables.
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