Sometimes we use stock or stock cubes bought from shops. Good as they are for an emergency, homemade stock is healthier, more natural and with less fats and salt.
They last for 3 days in the fridge or 2 months frozen.
Here we explain how to make them. Depending on whether we want fish, chicken or shellfish stock the combination of vegetables and spices will be different.
- You can concentrate the stock by boiling it, and then freeze in ice cubes and store in a sealed plastic bag in the freezer. This way it is easier to unfreeze just what you need with each recipe and use it as stock cubes.
- Instead of using a strain you can use a thin cotton fabric. The stock will be more clear.