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Some people like to make their own
stocks to ensure the very best quality and ingredients, and it is
simple to do as well as very satisfying. However, if you lack the time
- and often the inclination - you can buy excellent stocks, which
taste just like home-made, from the chill cabinet of your local
supermarket. There's a vast range to suit all kinds of flavors, but
chicken or vegetable will be fine for most uses. Remember that some
stock cubes can be very salty, so seek out the best you can find.
If you do make your own stock, remember
to skim it carefully by sliding a shallow spoon across the top to lift
off any scum. To remove any fat from stock, leave it to cool so that
any fat solidifies on the top, then lift off with a shallow spoon. To
remove fat from hot stock, run a clean cloth under the cold tap until
it is very cold, then wring it out and use it to line a colander. Pour
the hot stock through the colander and the fat will solidify when it
touches the cold cloth, leaving the fat-free stock to strain through
into a bowl.
Always cool stock quickly, then chill it
and use it within a day or so. To freeze home-made stock, boil it to
concentrate the stock and reduce the quantity by about half, then cool
it quickly and freeze it in ice-cube trays or other small quantities
for convenience.
Soups make great starters for a meal, or
you can team with a crusty bread and a side salad to make a complete
meal. Keep some part-baked loaves or rolls in the freezer and you are
always prepared. This selection offers a variety of thin and chunkier
soups as well as some delicious iced soups for warmer days. |