I find it really difficult to find yeast free stock and since making my own I can really taste the difference.  There’s nothing better than a recipe using home made stock.

Compacting everything keeps the stock more concentrated so you can then add water to recipes if you need it to be thinner.  It’s also a lot easier for storage that way.

Ingredients

1 chicken carcass with bones, skin and juices, broken into small pieces

2 large or 3 medium carrots

3 celery stalks

2 brown onions

3 sprigs of thyme

3 sprigs/stalks from sage

a large handful of parsley stalks

15 peppercorns

A pinch of salt

1.5 litres of boiled water

1.  Chop up the carrot and celery into 1cm thick slices and onion into thick chunks.
2. Add all the ingredients to a large saucepan and make sure they are all submerged under the water
3. Bring to the boil and then simmer for 1 and a half hours uncovered.
4. Stir every so often and compact down under the water as much as possible.
5. When done, strain into a large bowl.  Use straightaway or freeze.
6. Makes about 150ml.  When using up to 9 parts of water to make 1.5 litres of stock