27.Making Stocks for Soups : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Do not use stock cubes unless you are sure they do not contain gluten.

Beef Stock


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


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.

Chicken Stock

Follow the same recipe using the chicken carcass or 10 oz / 300g of chicken giblets.

Fish Stock

Follow the same recipe using 1 lb or 450g of fish trimmings