I make stock for Alex to add into his meals. Stock definitely enhances the flavour and provides more nutrient. However making stock and stashing them away can take up a whole day. Other than pressure cooking, is there any short cut method?
The ingredients I used in the stock are more or less the same. My staples are meat bones, carrots, corns and onions. The rest I pretty much alternate each time I make one batch.
Here is the batch I made yesterday. I think I will use kampong chicken carcass the next time, coz I find the stock has more fat rather than the times I used spare ribs or fish bones. Will love to know how you prepare your stock too.
- Spare ribs, 1/2 kg
- 1 chicken carcass
- White carrot, 1
- Carrots, 2
- Zucchini, 1
- Celery, 4 stalks
- Corn, 2 (from Cameron highlands)
- Onion, 3
- Garlic, a handful
- Ginger, thumb size
- Scald the bones
- Wash and cut up the rest of the ingredients
- Add in water till abt 90% full
- Bring to boil and lower the fire
- Simmer for 2-3 hrs
- Let the pot cool. Pour into glass bottles and store in freezer