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You are in: Home --> Cooking Tips
Top Tips on Cooking Meat
Jump to Tips on: Stock (Bouillon)
Stock (Bouillon)
Chicken Stock Chicken stock is made by boiling up chicken bones, necks, wing tips etc. along with roughly cut celery, carrot and onion with peppercorns for about 2 to 3 hours. Adding garlic cloves is optional.
Beef Stock Beef stock is made by boiling up beef bones with roughly cut celery, carrot and onion (plus other optional ingredients) for about 4 to 5 hours.
Some people like to roast off beef or chicken bones before making a stock, this is optional and depends on your preferences.
Fish Stock When making fish stock, never boil the fish bones/head/etc. for more than 20 minutes. If you do, then it will turn bitter.
'Fumé de Poisson' This is the same as fish stock, except prawn heads and shells are added to increase the flavours and it is sieved then reduced down to a strong tasting stock that is used in many French fish dishes.
If you do not have the time to make a stock, then use a stock cube dissolved in about 250ml boiling water (but cut down on the salt added to the dish because there is a lot of salt in a processed cube). Alternatively, fresh stock can now be found in many supermarkets.
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