MAKE YOUR OWN stock!
TIPS FOR MAKING homemade stock
→ Use a deep pot or saucepan to ensure bones and vegies are completely immersed.
→ Add cold water, not hot water, to your pot, as this ensures the stock cooks slowly and evenly.
→ Use bones only, as the classic stock flavour is derived from bones, not from the meat.
→ For a beef stock, brown the bones in the oven first to give more depth of flavour.
→ Store cooked and cooled stock in airtight containers, either in
