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CHICKEN OR VEGETABLE STOCK.

Stock
Chicken or vegetable stock can be made at anytime and frozen but if thisMarigold Swiss Bouillon 
is not convenient Marigold Swiss Vegetable Bouillon Powder is the best
way to make a stock.
Keep a tub of this excellent product in your cupboard.Use it in place of
home made stock or add a little to your stock to give it that something
extra.
Whatever method you use a good stock is the secret to making a 
tasty Italian sausage soup,stew or casserole.


Home Made Stock
We use a slow cooker for making stock from chicken,veal or beef bones.
The flavour of the stock comes from the cartillage and connective tissue
in the bones.The connective tissue also contains collagen which during
cooking converts to gelatin which thickens the liquid.

To freeze the stock.
Place a bag into a Tupperware box,making sure the bag is much larger than the box.
Put box and bag into freezer.
When stock is frozen pull bag out of tupperware box,seal bag and mark with date of production.
Stack as a brick in your freezer.

Pour stock into ice cube trays.When frozen break out of trays and put stock
cubes in a bag.Store in freezer until required.

Chicken,Beef or Veal Stock
Just throw the bones into a slow cooker or a lidded saucepan
Add a couple of onions and any vegetable trimmings or herbs you have .Chicken bones stock
Season with Black Pepper.
Simmer for 3 to 4 hours.
Sieve the liquid and discard solid material.
Allow the stock to cool and skim the fat of the jellied liquid.
If you aren't going to use the stock immediately freeze.
If you want to use the fat for cooking later,put the fat into Ice cube trays and freeze.

Vegetable Stock
There are no real rules for vegetable stock.
Just roughly dice and place whatever vegetables you have to hand,
(the more varieties the merrier) including any vegetable trimmings
into a heavy saucepan with a little olive oil and sweat on a low heat 
for 10 minutes.
Add boiling water to cover the vegetables.
Season with 15 to 20 whole black peppercorns and bring back to the boil.
Simmer gently for 15 minutes.
Sieve the liquid and discard the vegetables.
(You can liquidise the vegetables after removing any trimmings and add to soups or casseroles)
Use the stock within a couple of days or freeze.