Cooking Tips

How to Improve the flavour of Box – Stock

4 June 2021

ingredients

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)

equipment

A chopping board

Vegetable peeler

Kitchen knife

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

Metal tongs

method

Step 1 Prep

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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.

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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.

source

Recipe by Elizabeth Peddey