Vegetables Stock

Prep time : 20 mins
Cooking time : 1.5 hours
Makes: 2.5 litres

Ingredients:
1 tablespoon oil
1 onion, chopped
2 leeks, thickly sliced (white part only)
4 carrots, chopped
2 parsnips, chopped
4 celery stalks, leaves included, chopped
2 bay leaves
1 bouquet garni (see Hint)
4 unpeeled garlic cloves
8 black peppercorns

Method:
Heat the oil in a large, heavy-based saucepan and add the onion, leek, carrot, parsnip and celery.

Cover and cook for 5 mins without colouring.

Add 3 litres water.

Bring to the boil.

Add the bay leaves, bouquet garni, garlic and peppercorns.

Reduce the heat to low and simmer for 1 hour.

Skim the froth from the surface of the stock regularly.

Strain the stock.

Hint : To make your own bouquet garni, tie together with a string or wrap in a piece of cheesecloth (muslin) 4 sprigs parsley or chervil, 1 sprig fresh thyme and 1 bay leaf.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Chicken Stock

Prep time : 20 mins
Cooking time : 3 hours 10 mins
Makes : 2.5 litres

Ingredients:
2kg chicken bones
2 unpeeled onions, quartered
2 unpeeled carrots, chopped
2 celery stalks, leaves included, chopped
1 bouquet garni
12 black peppercorns

Method:
Put the chicken bones, onion, carrot, celery and 3.5 litres water in a large, heavy-based saucepan.

Bring slowly to the boil.

Skim the surface as required and add the bouquet garni and peppercorn.

Reduce the heat to low and simmer gently for 3 hours.

Skim the froth from the surface regularly.

Strain the stock.

Set aside to cool, then refrigerate until cold.

Spoon off any fat that has set on the surface.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd