Homemade Stock Recipes

Homemade stock recipes!

When doing your own batch cooking, it’s important to include as much flavour as you can as your baby is developing their palette and learning what they do and do not like.
When cooking for your baby it’s important not to use any salts or sugars in their diet before they are 1 year old. Cooking your own stock is the best option for your babies meals, as shop bought stock contains a lot of salts, that though are fine for you, are not good for baby.
That’s why at Pipin Pear, all of our dishes contain NO added salts, sugars or additives. So when you don’t have time, we’ll give you a guilt free night off!

Homemade Chicken Stock

Ingredients

Leftover Chicken Carcass
2 x medium onions
2 x leeks
2 x sticks of celery
2 x tablespoons of chopped, fresh parsely

Step 1

Wash, peel and roughly chop the veggies

Step 2

Place the chicken carcass into a large stock pot

Step 3

Add in the roughly chopped veggies and herbs and put in enough water to cover everything in the pot

Step 4

Bring to the boil and then reduce the heat until the liquid is rapidly simmering.

Step 5

For immediate use, simmer for around 4 hours. For future use, simmer for around 6 hours. This will reduce it and make it more concentrated in flavour. It will also make it easier to store. Making sure it the pot remains uncovered. Skim off any foam that rises to the surface throughout the simmering process.

Step 6

Remove the bones first and then strain the stock.

Freeze it into ice cube trays initially. Once frozen, pop out of the trays and store in a Ziploc bag in the freezer. This will make it easier for future use and will also thaw faster for future cooking.

Homemade Veggie Stock

Ingredients

3.5 litres COLD water
4 x sticks of celery, chopped
4 x carrots
75 grams chopped mushrooms
1 x medium onion, chopped
340 grams green cabbage, chopped
10 x sprigs of parsely
2 x bay leaves

Step 1

Combine all the ingredients in a large pot.

Step 2

Bring to the boil over a medium high heat.

Step 3

Reduce heat to medium and cook for around one hour.

Step 4

Strain the whole pot through a metal colander.

Step 5

Whilst straining the veggies, press them against the colander to extract as much of the flavour and juice as possible

Step 6

Homemade Beef Stock

Ingredients

1 Kilo chopped beef bones – don’t forget to include some marrow bones for extra flavour!
4 pints of COLD water
1 x medium carrots
1 x medium onion
1/2 turnip
1 x celery stick
A bouquet garni – or 1 bay leaf, little prig of thyme and 3 parsley stalks