Stock
Preparation time:
Makes: 4 cups
Recipe highlights Serves: 20
- Suitable to freeze
- Store covered in fridge (under 5°C)
- Dairy free
- Gluten free
- Egg free
- Nut free
- Low salt
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Ingredients
- 1 kilogram bones (chicken, beef or veal)
1 1/4 litres cold water
1 small onion, peeled
1 carrot, peeled
1 stalk celery
1/2 leek, white and light green portion only
1 sprig fresh thyme, or 1/4 teaspoon dried
2 small bay leaves
1/4 cup whole black peppercorns
Cooking method
-
1. Prepare bones and vegetables. For all stocks bones should be washed well. Vegetables should be trimmed of root ends and coarsely chopped.
2. Combine bones and cold water in large pot. Place over medium heat and bring to boil. Skim surface as necessary throughout cooking.
3. For chicken stock, add vegetables and herbs after bones have simmered 2 1/2 to 3 hours. For beef and veal, add vegetables and herbs after 5 to 6 hours.
4. Simmer an additional 1 to 1 1/2 hours.
5. Strain stock. Cool as quickly as possible and then refrigerate. Once the stock is thoroughly chilled, any fat will harden on the surface and can be easily lifted away and discarded for fat-free stock. If stock is not to be used within 48 hours it should be frozen.
Notes: Makes 1 litre. Freeze any extra stock in containers. Stock should be considered one of your convenience foods. Save the neck, back and wings from chickens in the freezer, as well as the carcasses from roast birds, until you have enough to make a big batch of stock.
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 55.25g | 100.00g |
| Energy (kJ) | 152.83kJ | 276.62kJ |
| Protein (g) | 3.70g | 6.70g |
| Total fat (g) | 1.41g | 2.55g |
| - Saturated fat (g) | 0.43g | 0.78g |
| - Polyunsaturated fat (g) | 0.18g | 0.33g |
| - Monounsaturated fat (g) | 0.58g | 1.06g |
| Cholesterol (mg) | 15.00mg | 27.15mg |
| Carbohydrate-available (g) | 1.89g | 3.42g |
| CarbohydrateSE (g) | 1.82g | 3.30g |
| - Sugars (g) | 1.51g | 2.73g |
| Water (g) | 46.99g | 85.05g |
| Dietary fibre (g) | 0.85g | 1.54g |
| Thiamin (mg) | 0.03mg | 0.05mg |
| Riboflavin (mg) | 0.03mg | 0.06mg |
| Niacin (mg) | 0.89mg | 1.60mg |
| Niacin equivalents (mg) | 1.71mg | 3.10mg |
| Vitamin C (mg) | 4.06mg | 7.34mg |
| Total folate (ug) | 11.03ug | 19.97ug |
| Total vitamin A equivalents (ug) | 183.73ug | 332.54ug |
| Retinol (ug) | 4.67ug | 8.45ug |
| Beta carotene equivalents (ug) | 1072.64ug | 1941.43ug |
| Sodium (mg) | 26.55mg | 48.05mg |
| Potassium (mg) | 130.85mg | 236.84mg |
| Magnesium (mg) | 7.19mg | 13.02mg |
| Calcium (mg) | 12.31mg | 22.28mg |
| Phosphorus (mg) | 45.10mg | 81.63mg |
| Iron (mg) | 0.33mg | 0.59mg |
| Zinc (mg) | 0.31mg | 0.56mg |
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This recipe was orginally published as:
Stock
Recipe publication date on: 08/22/2001
Last reviewed on: 14/11/2013
