Cooking For Dummies by Margaret Fulton & Barbara Beckett

Author:Margaret Fulton & Barbara Beckett
Language: eng
Format: epub
Publisher: Wiley
Published: 2013-07-07T16:00:00+00:00

1 Place the bones into a stockpot, then add the other ingredients. Cover the bones with the cold water. Bring slowly to the boil over a medium heat and then turn the heat down to a simmer. Skim the surface well removing any scum that rises up with a wooden spoon or spatula — this helps to give a clear stock.

2 Cover the stockpot and simmer very gently for 3–4 hours. Remember that slow cooking is important to develop the flavour.

3 Strain through a fine sieve into a bowl and discard the bones and vegetables. When cool, chill the stock in the refrigerator. Remove the surface fat before using or freezing.

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