How to Make Chicken / lamb / beef (your choice) Stock cubes at Home:. Top up the water if necessary. When added to olive oil, Knorr stock cubes blend smoothly into a paste, making them perfect for marinating. To recreate Marco's top tip at home, simply MIX, RUB and PAN-FRY following the video below, or by clicking here.
Heat to a gentle simmer and skim off any protein scum which rises up. Lamb stock is stronger than beef or chicken stock so you can freeze some in small containers and small amounts to enhance other lamb recipes including lamb stew, rice or lamb risotto. Or you can try your hand at a traditional Scotch broth with winter vegetables, a classic Scottish dish. You can have How to Make Chicken / lamb / beef (your choice) Stock cubes at Home: using 5 ingredients and 2 steps. Here is how you achieve that.
Ingredients of How to Make Chicken / lamb / beef (your choice) Stock cubes at Home:
- Prepare of leftover Chicken / lamb / beef bones (your choice).
- Prepare 6 of Garlic unpeeled.
- It's 1 of Bay leaf.
- Prepare 12 of Black pepper.
- You need to taste of Salt.
Chicken AND beef stock cubes (aka bouillon cubes) - for flavour and colour. Chicken is the base flavour, beef gives it oomph and gives it a nice deep brown colour rather than an unappetising pale brown. Using both also makes this gravy suitable to use for any protein - white meats (chicken, pork), red meats (beef, lamb, game), potato and. Place all ingredients in a soup kettle or Dutch oven.
How to Make Chicken / lamb / beef (your choice) Stock cubes at Home: step by step
- Wash and clean chicken / lamb / beef bones. (Your choice) Put in a pan with 1 1/2 ltr of water and all above ingredients, bring to a boil and immediately reduce heat to bring the stock to a simmer. Simmer partially covered at least 4 hours, occasionally skimming off any foam that comes to the surface..
- Remove the bones with a slotted spoon or spider ladle, and strain the stock through a fine mesh sieve.cool down completely then pour in ice cubes tray and put them all in freezer when freeze take it out from trays and put them all cubes in food bag and save in again in freezer. Use as your desire..
Slowly bring to a boil; reduce heat until mixture is just at a simmer. Bring to a boil over medium-high heat. Remove the pan from the heat and retrieve the sachet (set it aside). Slice or quarter the onion, peel and all. In a large shallow roasting pan, place soup bones, onion, and carrots.