Buffalo Stock (makes 2.5ltrs/4 pints)

Stage 1
2-2.5kg/4.5lb Buffalo Bones
1 Whole Garlic
3 Onions unpealed
1 Large bouquet garni of parsley, sage and thyme
2 Leeks cut in half
2 Carrots cut in half
1 Stalk Celery including the leaves roughly chopped
1 Teaspoon Salt
1 Tablespoon Peppercorns

Stage 2

Pre-heat oven to 200c
Chop bones into manageable pieces with a cleaver (ask butcher to do so)
Place bones on a large roasting tray
Cut onions in half and add them to the tray
Cut garlic in have across the middle and add to the tray
Pour 1/2 inch of water in to th tray and put tray in oven for 40-45 minutes - top up with water occassionaly if necessary

Place a large stockpot on the biggest hob ring
Fill 4-5 ltrs/7-9 pints of cold water and bring to a simmering point
When water is simmering and the bones, onions and garlic are roasted, add them to the water scraping the brown from the tray also
Add bouquet Garni, leeks, carrots, celery and salt and peppercorn
Gently simmer stock for 6-8 hours
At the end of the cooking time, strain the stock of all solid ingredients and discard
To reduce the sock, pour the liquid stock back in the pot and turn the heat up to medium
Cook until the liquid is reduced in half wich will take approximately 1 hour
The further you reduce the stock, the stronger and more intense it will become
The stock can be used immediately or frozen for later use

0 0

Leave a comment