I love soups and stocks, and they normally go well with our main rice meal. I like to make my own home brewed vegetable stock, chicken stock or pork stock, as opposed to the readymade stock you get from the store.
- They are economical.
- More nutrition – less additives
- Freshly made from the heart of your home – the kitchen
- Prepared with love
My aim is to minimise the time I spend in the kitchen. So if possible, prepare your stock in bulk, because brewing stock takes some time. To be efficient with your cooking time in the kitchen, pre brew your stocks and freeze them. That way you will always have fresh stock broth whenever you need them.
I usually brew a week’s worth of stock, so when I need some, I will just take it out of the freezer and pop it into the pot to heat up. Or if I am a bit organised, I will remember to defrost it a few hours before cooking time.
If you are a herb or spice person, you may add the herbs to the stock during the brewing time.
How do I prepare the stock?
I get 8 chicken carcasses, add about 5 liters of water and pressure cook that for 20 minutes. I tend to make the stock a bit more concentrated, so when you need to freeze it, it does not take up much freezer space.
Once the liquid has cooled down, pack them in takeaway boxes or any container that is convenient for you for freezing.
Remember the stock is concentrated, so add water to it when you are preparing your soup. Each container of concentrated stock should be enough for 4 people.
Chicken Stock – Preparation:
- Wash the chicken bones/carcasses and remove the fat.
- Blanch with hot boiling water to rid the impurities away from the bones.
- Bring 5 liters of water to boil.
- Once it is boiling, add the bones to the water and pressure cook for 20 minutes.
- If you are using a normal pot, follow steps 1-3, add bones to the boiling water and brew for 40 minutes on low heat.
- Once the stock is prepared, allow to cool, then place in containers ready for the freezer.
I know it is easier to buy readymade stuff; however, by brewing your own stock, you are able to control what goes into your stock and how you would like it to taste. It just takes some planning, i.e. when to get the bones and allowing for the time to brew it. But once you get into the routine, it will be easier.
Gadget – I love my pressure cooker; however, you can use your normal pot or slow cooker. I have to admit, I have not tried using my slow cooker yet, but I will try one day and let you know.
When you brew your stock, the aroma will trigger your memory of your grandma or mum who used to prepare those dishes. Those memories will reconnect you to your roots of your culture, of who you are.
Share the stories of those memories with your children; it is a fantastic way for them to have a better understanding of your childhood, your culture and relationships you have with your family back home.
Most importantly, always enjoy what you are doing, and have fun in the kitchen!
Number of people: 4 (per container)
Preparation time: 5 minutes
Cooking time: 20-25 minutes (pressure cooker) 40-45 minutes (normal cooking pot)