We’re all put off making stock on occasion, by the sheer need to be around as the pot simmers those old bones and bits left over from any roast we’ve had for dinner, but there is another way.
Determined to use my Soup Maker to its full extent, I tried making stock as a test, to see if it was really possible to do. Any soups always taste fabulous with fresh stock, so it’s a no brainer for me. I put the carcass or bones into a pot as soon as it’s cooked, so that I can freeze any leftovers for another day. I don’t let it cool, as I’ve always lived by the rule of only one reheat after meat is cooked.
It’s fairly simple. I add nothing as I prefer to add my extra ingredients at the cooking stage, but you could add different options.
Ingredients: Carcass, Bones or Leftover Meat
– Salt & Pepper
– Stock Pot
– Onions etc
Add any bones, or chopped up pieces of leftover meat to your soup maker. You do need to ensure there is enough room to put on your lid if you use a kettle version.
Add your ingredients to the soup maker, choose the chunky option and run through the cycle.
If you like your stock to be stronger, run it through a second cycle.
Sieve your liquid, to separate the bones & meat from the liquid stock, and now it’s ready for use. You can freeze the stock if it’s freshly made, but if you’ve let the meat or the carcass cool, I’d use it straight away.