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  • The Australian Women’s Weekly Food

    STOCK THE FREEZER

    Jun 28, 2021 4 minutes

    The key to preparing flavoursome stocks is to cook them at a gentle simmer.

    If you boil the stock, you won’t create a well-developed flavour.

    TIPS & TRICKS

    • To make a bouquet garni, tie 3 fresh bay leaves, 2 sprigs fresh rosemary,

    6 sprigs fresh thyme and 6 stalks fresh flat-leaf parsley together with kitchen string.

    • Keep (washed) vegetable peelings from your meal preparations in a bowl in the fridge and add them to your stock. This reduces household waste and adds great flavour.

    Prepare your stock a day ahead and leave overnight before you strain it. This will allow the flavours to infuse and create a stronger tasting stock.

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