04 Jun How to Improve the flavour of Box – Stock

Cooking Tips

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.

Recipe Template

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

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


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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