My Master Stock

Rich and flavorful, this all-purpose stock works great for any recipe that requires stock.

A multi-purpose master stock - use it for any kind of stock except fish stock and vegetable stock. Easy to make, and a great use for extra bones and scraps. Just be sure to set aside a good amount of time for cooking.

This is Chefs Basic Master Stock

I freeze it into cubes so that whenever I need stock, I can take out what I need. This lasts a few months in the freezer, but you can also keep some in the fridge. I use it for anything, ranging from soup to pasta.

Ingredients

1500 grams bones (I use a mix of any I have: chicken, beef, lamb, etc.)

50 grams (half packet) Chinese soup whole spice mix (cinnamon, nutmeg, star anise)

4 bay leaves

1/2 Tablespoon black peppercorns

1 tablespoon cardamom pods

1 brown onion

2 sticks celery

2 large carrots

11 liters water

Directions

Cut the carrots into large chunks (in half is fine too). You can leave the skin on if you wish.

Cut the celery into large chunks as well.

Prepare the bay leaves...

and dried cardamom pods.

Peel and cut the onions in half.

The Chinese spice mix I use. It contains whole cinnamon bark, nutmeg, and star anise.

Add all of the prepared ingredients to a large pot.

Add the water and bring to a boil.

Once it is boiling, reduce the heat and allow it to cook for 8 hours, or until it reduces down.

When the stock has reduced down to a third, turn off the heat and scoop off any froth.

Strain the stock, keeping only the liquid. Allow it to cool.

You can keep it in the fridge for convenient use or freeze it.

I like to freeze mine in ice cube trays.

Once frozen, keep the cubes in the freezer. I keep mine in a big tub. This stock is great for almost any recipe, from soups to pasta. Enjoy!