Making Chicken Stock and Vegetable Stock

CHICKEN STOCK
If you prefer a slightly deeper flavour, you can brown the bones and the vegetables in a 180°C (160°C fan forced) oven for 20 minutes first, or use a leftover roast chicken carcass. This stock makes a nutritious base for a healing chicken soup or broth, known by some as ‘Jewish Penicillin’ and prescribed by many to chase a head cold away.

makes 1 litre
GF
what you need

2 raw chicken carcasses
1 onion, diced
1 carrot, diced
1 celery stalk, roughly chopped
1 leek, washed and roughly chopped
2 bay leaves
6 stalks of fresh thyme
6 whole black peppercorns
¼ cup (60ml) white wine or 2 tbsp apple cider vinegar

what you do
1. Place all the ingredients into a large stockpot (about 6 litre capacity) and cover with 4 litres of cold water. Bring to the boil, then reduce the heat so the mixture simmers. Ladle off the scum that rises to the top, and discard. Simmer gently for 3-4 hours, until liquid reduces by half.

2. Strain the liquid through a fine sieve. If you like, return the stock to the pot and simmer again, which will reduce the quantity and intensify the flavour even more (this helps with storage space – strongly flavoured stock can then be diluted to taste).

3. Allow the stock to cool, then refrigerate. Any fat will solidify on the surface when the stock is cold, which can then be easily removed or kept as desired. Use as needed in any recipe requiring chicken stock.

 Storage: Chicken stock will keep in the fridge for up to 5 days or in the freezer for up to 3 months. Divide your cooled stock into portion sizes you think you will use, and freeze to have on hand when you need it.


VEGETABLE STOCK
This is an all-purpose vegetarian stock, mild in flavour, useful as a vegetarian substitute whenever chicken stock is asked for.

makes about 1 litre
V GF
what you need

1 tbsp olive oil
2 onions, diced
2 garlic cloves, roughly chopped
4 carrots, diced
2 celery stalks, roughly chopped
1 leek, washed and roughly chopped
4 tomatoes, halved
2 bay leaves
6 stalks of fresh thyme
6 whole black peppercorns

what you do
1. Heat the oil in a large stockpot (about 6 litre capacity). Sauté the onion, garlic, carrot, celery and leek for 3-5 minutes over medium heat, until soft but not coloured.

2. Add the remaining ingredients and cover with 3 litres of cold water. Bring to the boil, then reduce the heat so the mixture simmers. Ladle off the scum that rises to the top, and discard. Simmer gently for 2-3 hours, until liquid reduces by half.

3. Strain the liquid through a fine sieve. If you like, return the stock to the pot and simmer again, which will reduce the quantity and intensify the flavour even more (this helps with storage space – strongly flavoured stock can then be diluted to taste).

4. Allow the stock to cool, refrigerate. Use as needed in any recipe requiring stock.

 Storage: Vegetable stock will keep in the fridge for up to 5 days or in the freezer for up to 3 months. Divide your cooled stock into portion sizes you think you will use, and freeze to have on hand when you need it.

©Jane Grover  
Recipe from Our Delicious Adventure – Recipes and Stories of Food and Travel

Pickled Onions

2 PickledOnions_2_lowres.jpg

PICKLED ONIONS
When we pack to leave on a road trip we always make room in the car for at least half a dozen jars of my homemade pickled onions. They make the perfect easy sandwich filling with vintage cheese, or popped on a simple cheese platter or ploughman’s plate with an afternoon glass of wine. I’ve been known to gift, sell and trade jars of my pickled onions Australia-wide.

makes 6 x 500ml jars
V GF

what you need
2kg small pickling onions
¼ cup (60g) sea salt or pickling salt
600ml apple cider vinegar
400ml filtered water
½ cup raw sugar
½ cup (125ml) honey
1 tbsp coriander seeds
1 tsp cloves
1 tbsp white peppercorns
1 tsp dill seeds
2 dried red chillies, seeds removed, finely sliced
sprigs of thyme

what you do

1. Place the onions in a large heatproof bowl and pour over boiling water to cover. Leave to cool. Once cool, trim ends from the onions and peel.
2. Combine the salt and 2 litres of water in a large bowl. Stir until salt dissolves. Add the peeled onions to the salted water. Weigh them down gently with a plate that fits inside the bowl. They must be kept submerged. Cover. Stand at room temperature overnight.
3. Preheat the oven to 160°C (140°C fan forced). To sterilise jars, place clean jars onto a tray into the oven for 15 minutes, to dry and heat.
4. In a large pot place the vinegar, filtered water, sugar and honey. Bring to the boil and then simmer for 5 minutes until all the sugar has dissolved.
5. Drain the onions and rinse twice with cold water to remove the salty water.
6. Remove the jars from the oven. Place the onions and an even amount of coriander seeds, cloves, peppercorns, dill seeds, chilli and a sprig of thyme into the warmed jars.
7. Pour the hot pickling liquid into the jars, leaving a 2cm gap between top of the liquid and the lid. Wipe the jars with a clean, moist paper towel to remove any spillage, and seal with a lid.
8. You can refrigerate at this point and consume the pickled onions for up to 1 month. To preserve for a longer period of time, you will require preserving jars with proper two-piece vacuum caps (consisting of a lid and a band). The jars should then be processed in a hot water bath. Place the jars into a large pot filled with simmering water, covering the jars with 2cm of water. Place a lid on the pot and bring the water to a rolling boil, where it should be held for the entire processing time of 10 minutes. Turn off the heat and remove lid. Let sit for 5 minutes then carefully remove the jars (using a jar lifter for safety). Cool for 12 hours.

Note: Test the lids to determine if the jars are vacuum-sealed. Press the centre of the lid to determine if it is concave. Remove the band. Gently try to remove the lid with your fingertips. If the lid is concave and cannot be removed with your fingertips, the jar is vacuum-sealed.

Storage: For vacuum-sealed jars, store in a cool, dark place for at least 2 - 4 weeks before opening, allowing for the flavour to develop. Unopened jars will keep for up to 12 months in the pantry. Once jars are opened or if the jars have not sealed effectively store in the fridge for up to 1 month.

©Jane Grover  
Recipe from Our Delicious Adventure – Recipes and Stories of Food and Travel

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