04 Jun How to Improve the flavour of Box – Stock
How to Improve the flavour of Box – Stock
4 June 2021
PREP. TIME: 10 MIN - COOK TIME: 20 mins - Yield: 2 litres
Sometimes it is just easier to use ready prepared commercial stock. You can improve the flavour and body of these products relatively simply by simmering fresh ingredients in the liquid.
Season the stock only lightly with salt. It is best to do the main seasoning of it when using it in the recipe you are preparing.
How to keep broth:
It is safe to keep broth, sealed in the refrigerator for a maximum of 3 - 5 days after making it. If you know that you will not use it in that time, it is best to freeze it as soon as it is cool. Ideally freeze it in small quantities. A practical method is to freeze the stock in large ice cube trays, un-mould the trays as soon as they are solid and store these in several zip lock bags.
1 litre of commercial boxed stock
2 teaspoons Salt
1 carrot, peeled
1 onion - skin on - cut in half
1 or 2 sticks celery
1 tomato or 1 - 2 tablespoons of Mutti tomato paste
Fresh parsley stems
A sprig of thyme
1 - 2 bay leaves
300g ground or whole pieces of chicken or beef (optional)
A chopping board
Stock pot - approximately 4 litres
Heat distributor mat - optional
Large metal spoon for skimming
Large wire strainer
Kitchen towel or muslin
Large ceramic or glass bowl or jug - 3 - 5 litres
Step 1 Prep
Finely chop the vegetables.
Rinse the herbs.
Dissolve the tomato paste in a little warm water.
Step 2 Cook
Put the broth into a pot over moderate heat.
Add the ground meat or meat pieces if using.
Gently bring to the boil.
Skim any scum that comes to the surface using a large metal spoon, before adding the rest of the ingredients.
Take care not to stir any of the scum back into the liquids.
Set the lid askew, and keep at a steady slow simmer.
Placing a heat distributor under the pot will help you regulate a slow heat.
Continue to skim off any scum that comes to the surface using a large metal spoon. Taking care not to stir any scum back into the liquid.
Cook for 20 - 30 minutes
Season with salt and pepper.
Step 3 To Finish
Line a large wire strainer with dampened kitchen paper or muslin. Place this over a bowl or jug big enough to receive all of the liquid.
Strain the contents into the bowl through the stainer.
Allow to cool completely, uncovered.
Step 4 To Store
When cool - place in the refrigerator for several hours or overnight.
If you are using the broth within 3 days after making it, return the bowl to the refrigerator. If you expect to keep it longer than 3 days, freeze as described above.
Recipe by Elizabeth Peddey
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