Gentle simmering develops flavour without needing a hard boil. Once strained, stock should be cooled promptly and refrigerated or frozen in useful portions.
Stock is also a useful way to make the most of suitable vegetable trimmings, herbs and bones. Onion, carrot, celery, garlic, bay, parsley stems and thyme are common starting points, while the final mix can change with what is available.
Homemade vegetable and beef stocks are useful foundations for soups, sauces and slow-cooked dishes.
A winter kitchen staple built from simple ingredients.
