Making Stocks for Soups : Glutenfree
Ingredients: Making Stocks for Soups : Glutenfree
Do not use stock cubes unless you are sure they do not contain gluten.
2 lb / 1 kg beef marrowbones
2 pints / 1 litre water
1 onion, sliced
1 carrot, sliced
1 bay leaf
4 black peppercorns, whole
salt to taste
Instructions: Making Stocks for Soups : Glutenfree
Place the bones and water in a pressure cooker and simmer gently for 15 minutes. Remove any scum that forms on the surface.
Add the remaining ingredients and cook under 15 lbs pressure for 45 minutes. Cool.
Without a pressure cooker simmer gently for 4 hours.
Strain the stock and leave to go cold. Then remove the solid fat from the surface.
Freeze the stock in small quantities for later use in soups, stews and sauces.
Use the fat for making crispbread.
Follow the same recipe using the chicken carcass or 10 oz / 300g of chicken giblets.
Follow the same recipe using 1 lb or 450g of fish trimmings