Stock is very easy to make at home. The best part is it can be made from the off cuts or scraps that we don't use in cooking so it is a very good way to make use of food that would other wise be wasted. No matter what kind of stock you choose to make the process is identical so I will write directions for making it before creating lists of ingredients for the different kinds of stocks.
Directions:
Place all the ingredients into a pot and fill with water and boil. Boil until the mixture has reduced to a quarter of the original amount. 1 litre of water will make 250mls final product. Remove from heat and strain solids out of the liquid stock and throw away.
Vegetable stock - bits to include
Any peelings, off cuts, left overs and waste parts.
Chicken stock
Bones
Skin
Off cuts
Beef stock
Bones
Off cuts
Gristle
Excess fat
Fish stock
Bones
Heads
Off cuts.
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