Herb Stock


Cooking with herbs

There are probably countless variations on the herb stock theme but if you do not have a recipe to follow you might like to give this one a go. Once you have the idea you might like to try your own combinations of herbs to suit your personal taste.

1-2 heads of garlic, separated into cloves
1 onion, sliced
1 large bunch of fresh parsley, Italian flat leaf preferred
20 fresh sage leaves
2 bay leaves
small sprig of fresh rosemary
12 sprigs thyme
1 teaspoon fine sea salt
1 teaspoon white peppercorns (or use the mixed variety)
2 tablespoons tomato paste
10-12 cups water

Peel and crush the garlic cloves.
Combine all ingredients in a large heavy based stock pot.
Bring to a boil, and then reduce to simmer and cook gently for 30-45 minutes.
Do not let it boil too vigorously, just a gentle simmer.
Strain and discard the solids.

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