How much home-made stock to use?

Lois_and_CK

I've made some lamb stock and chicken stock, which have turned out really well, but now I don't really know what to do with it.

I was going to make a hot pot with the lamb stock, and a soup with the chicken stock. But say a recipe calls for 1 pint of stock - do I use a full pint of my stock, or a small amount of my stock and then top it up with plain water to make up a pint?

I was just going to use a full pint of my stock, but then I read a tip somewhere that said to freeze stock in ice cube trays, then use one cube to add to soups, stews, etc., so now I'm confused.

BitterAndTwisted

Don't over-think this: if a recipe calls for a pint, it really means about a pint or so of liquid, but with a cassarole, a hot-pot or soup it's not important enough to need to be the exact quantity: what's important is FLAVOUR. Have you tasted the stock? Is it good and flavourful? If not, put it back on the heat with no lid and simmer until it is.

You can freeze any stock in ice-cube trays but the real point of it is to be able to use the quantity you actually need rather than having to defrost two litres or whatever when you just need about half a pint. I'd freeze the stock in ice-cube trays, then once frozen put the cubes in a freezer-bag for ease of use. I'd say that unless the stock was incredibly concentrated you wouldn't need only one or two cubes for a particular recipe.

One of the great things about being a cook rather than a chef is that you can adapt or change recipes as you feel like it. There won't be any marking or exam bar your own or your family's taste-buds so go with your own instincts.

meritaten

how much stock can depend on the size and shape of your cooking pot plus whether you put additional veg in (which i tend to do).
my rule of thumb is to use enough stock to cover the meat and veg and keep a little on the side in case it evaporates too much. leftover stock can be refrozen if you boil it up first.

Penelope_Penguin

Lois_and_CK wrote: »

I was going to make a hot pot with the lamb stock, and a soup with the chicken stock. But say a recipe calls for 1 pint of stock - do I use a full pint of my stock, or a small amount of my stock and then top it up with plain water to make up a pint?

Use a pint of your stock Don't confuse HM srock with stockcubes, which are about 3/4 pint concentrated down to 1 cube.

Whatever you do, it'll likely be tastier that commercial stockcubes :T

Penny. x

Lois_and_CK

Thanks everyone! :j

Am trying soup with my chicken stock - fingers crossed!