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While ready-made stocks and stock powders are convenient, most contain lots of salt (some have more than 500mg per 100ml) and added sugars. Making your own means you control what goes in, and you can adjust the flavours with herbs and spices.
2 brown onions (with skin on)
3 celery sticks (leaves included)
3 carrots, scrubbed, but unpeeled and roughly chopped
2 fresh or dried bay leaves
1 bunch parsley
4 L of cold water
- To make 3L of stock, take 2 brown onions (with skin on), 3 celery sticks (leaves included) and 3 carrots, scrubbed, but unpeeled and roughly chop. Put vegetables in a large saucepan.
- Add about 6 peppercorns, 2 fresh or dried bay leaves and a handful of parsley stalks to the pan. Cover with 4L of cold water. Cover and bring to the boil over a high heat. Reduce heat to medium and simmer, partially covered, for 1 hour or until vegies are very soft. Use a slotted spoon, when necessary, to skim off any scum that forms on the surface.
- Pour mixture through a sieve over a large bowl, pressing down vegetables with the back of a spoon to extract as much liquid as possible. Discard vegetables. Set aside stock for 1 hour or until cooled to room temperature. Use as required.