how to freshen up supermarket stock
In my last job, the company I worked for also made stocks of various types… chicken, beef etc.
Even though I was working in the biscuit (cookie) division I was once sent on a project that enabled me to visit the stock making factory.
The thing that most surprised me was that the chicken stock seemed to be made without using any aromatic vegetables.
As far as I could tell there was plenty of chicken but no onions, carrots or celery.
So ever since then, on the odd occasion that I am using stock for something and I don’t have any home made on hand, I take the time to bring the supermarket stock a little closer to home made.
Even if I only have 10 minutes, I’ll halve an onion and roughly chop a carrot and celery and let them simmer in the stock for as long as I can.
And if I’m feeling fancy, I’ll add a couple of bay leaves and some parsley.
It’s one of those little things that makes a massive difference to the finished dish.
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