Stock: The Cook’s Best Friend


I’ve just put two tubs of homemade chicken stock inside the freezer as it’s the best thing to have in the kitchen. It’s great for risotto, polenta and soups and much nicer than the powdered stocks with chemicals and added salt. It’s simple to make and currently in my freezer there’s beef stock, chicken stock and roast duck stock. It’s so simple to make, it’s literally just the bones, bits of leftover meat and the meat juices added to a pan of water, bring to the boil and simmer for about 40 minutes. Strain through a sieve, let it cool and freeze it – job done.

IMG_1424

One thing I’ve learned is homemade stock is good for is gravy. Here in Italy no one makes gravy, occasionally a red wine jus but for us Northern English people, gravy is the ambrosia of the gods.

IMG_1419

I’ve been on the earth for numerous years now and in this last month I’m been proud to say I have learned the art of making good gravy. This is all down to the acclaimed chef Paul Ainsworth. I’ve attempted gravy in the past and it’s always been a horrid brown mess, but Mr Ainsworth was on the TV in December showing how to make the perfect Christmas gravy. I took his advice and since then there’s been no stopping me.

Last evening we had roast chicken, with red cabbage and potatoes and my chicken/garlic gravy. To make the gravy I used: 1 pot of chicken stock from the freezer about 450 ml, some frozen sofritto ( cubed onion, carrot and celery) 4 garlic cloves the meat juices from the roasted chicken and a splash of white wine.

IMG_1414

Add all the ingredients into a saucepan and simmer for 10 minutes, I take the wings off the bird and add them into the pan too. Season with white pepper and let it simmer for a further 5 minutes then pass through a sieve. Add the liquid back into the pan and add a spoonful of flour to thicken it, stir until there’s no lumps and that’s it, all done, chicken and  garlic gravy.

IMG_1423

The next day I just add the bones and left-over meat to water; after picking a few titbits off for the dogs and simmered, sieved and stored in two trays until it’s needed next time.

Advertisements

1 thought on “Stock: The Cook’s Best Friend

  1. I’ve never had a gravy like that but it sounds delicious! Here in the southern USA, we just use stock (or the fat from whatever poultry was cooked) and some flour, salt and pepper. But the stock is the key and we make stock every time we cook a chicken or turkey. I can’t wait to try your version.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s