I make a batch of either chicken or vegetable stock almost every second day. It’s a great staple to have on hand for recipes! It’s also a great way of transforming vegetables that have gone a little bit sad!
For the vegetable stock you will need:
1 small onion
1 parsnip
2 carrots
2 celery stalks
Handful of fresh parsley
2 bay leaves broken in half
2 cups of water
Method:
- Roughly chop all of the vegetables and place in a large pot with the parsley and bay leaves.
- Add the water and bring to the boil.
- Once boiled, add a lid and simmer for 30 minutes.
- Allow to cool full before straining the mixture and removing the vegetables and herbs.
*Don’t let anything go to waste remove the herbs from the veg and you have a delicious bowl of boiled veg for lunch!
*If you want to make the flavor more intense power boil for 20 minutes after you remove the solids.
*To make this recipe into chicken stock all you have to do is add some chicken bones, some thighs you have lying around, a left over carcass from a roast or wing tips you were going to throw out they will all taste delicious in a stock! The same instructions apply, just ensure if using raw chicken that it is full cooked and remove when removing the veg.
