Coming to you not from the CK Kitchen at this moment but from his home kitchen, Carter shares up a bit of what he’s been cooking up during this time of physical distancing.
Ingredients:
- Beef Bones (‘Soup’ Bones)
- Chicken Bones
- Two White Onions
- One Head Celery
- Two Large Carrots (missing in video)
- One Head Garlic
- Water
- (Or however many of the vegetables you have on hand.)
Method:
Roast the beef and chicken bones at 350F until browned.
Roughly chop vegetables (I toast the skins or “waste” of the onions and garlic, it is less wasteful and why not. It is all being strained out and will add more layered flavours.)
Add everything into a pot big enough to hold them
Cover with water and bring to a simmer
Let it slowly simmer for 8-16 hours, the longer it goes the deeper the flavour.
Strain through cheesecloth and return to simmering heat.
Reduce it as much as you’d like. The less it is reduced the thinner the stock will be. Better for soups or broths. The more it is reduced the thicker it will congeal once cooled. Better for freezing or storing with less space.
The stock in the video was reduced down from seven litres to four litres and had the consistency of a loose jello once cooled. I then separated it into different containers and froze most of it for future meals. I always leave some in the fridge for a stellar little breakfast or lunch drink.
Happy Cooking, Carter
