Get the most of your roast! Avoid waste by cooking up a hearty stock with your scraps…
When you’re clearing up after your Sunday roast or your spare ribs, what happens to the bones? The next time your dog is sat expectantly by your side, eyes fixated, senses honed and appetite whet, rather than satisfy his lust, why not put the scraps towards your next meal? Whether you’re making a stew, risotto or ragu, a quality homemade stock will always beat its cubed competitor…
1.5 kg bones (of whichever meat you have available)
2 celery sticks
4 garlic cloves
a handful of herbs (rosemary, sage, bay leaf, thyme etc.)
1 tsp peppercorns
2 tbsp olive oil
2-3 liters water
1) Put bones in a roasting tin and brown in the oven at 425°F (220°C) for 1 hour.
2) Add 2 tbsp olive oil to a deep pan and add the roughly chopped vegetables and garlic. Sauté over medium heat for 10 minutes or until soft.
3) Add the herbs, peppercorns and bones, cover with water and bring to the boil.
4) Reduce heat and leave to simmer for 2-4 hours for poultry or 4-6 hours for red meat.
5) Leave to cool, remove the layer of fat with a spoon, then refrigerate, freeze or use.
– If you accumulate the skins, ends and other vegetable cut offs over a period of weeks, you’ll have amassed enough to make your stock (you can leave these in a container in the freezer).
– If you don’t have any leftover bones you can buy them easily and cheaply from your butcher.