MAKING STOCK

When you are making home made stock you do not need to measure everything or prepare everything perfectly.

Start your stock with cold water in a large pot.

When you are preparing your vegetables, you don't need to peel and trim them. You can just wash them and cut them up coarsley into about 1 inch pieces.

For the best flavor, simmer your stock. You don't want a rolling boil, the bubbles should move slowly from the bottom of the pot and burst just before they reach the surface.

When you are ready to strain the stock, don't try to pour it from the pot. Instead use a large measuring scoop or ladle and transfer the stock to another container that has a strainer removing the large pieces. This may take a bit loger, but it is worth the trouble and a lot less messier.

Try not to use any seasoning when you are making up generic stock. As you use it for a recipe then you can add seasoning as needed to suit your recipe.