Maggie describes stocks as “the heart and soul of a good kitchen”.
“There’s so much to say about stocks,” she explains, “and these are just a few of the things I’ve learnt over the years.
• I roast the bones and vegetables until they’re caramelised to give my chicken stock a lovely golden colour.
• And Inglewood Organic is the best!
• Please use fresh, bright vegetables rather than limp leftovers.
• Never boil or overcook your stock; it cooks away its goodness and flavour.
• Instead, bring it to a good simmer, cooking for about 3 to 4 hours in a home-size stockpot.
• I don’t skim it – because it takes the fat off with it and remember: that’s flavour.
• When it’s cooked, strain it straight away, cool and refrigerate.
“The effort is certainly worth it,” says Maggie. “A good stock can transform a dish from the ordinary to the exceptional. And it’s simple!”
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