Does anyone make their own veg stock?

[Shaxx]

I made a rissotto recently with homemade chicken stock. It was so delicious compared to the same rissotto I'd made another time but with a veg stock cube.
I've decided that I don't like stock cubes and thought it can't be that difficult to make my own surely?
Does anyone have a recipe thats simple enough for regular use?

I don't but the Marigold powder is pretty good - much better than stock cubes, if any use?

Thanks. It would be god to have a supply readily available. I use the Kallo ones which are meant to be good but I don't like them.

Yes Marigold is supposed to be one of the best with Kallo coming a close second. If you are cooking for a young family you may want to avoid ones with msg (monosodium glutamate) in them. Don't go through the sweat of making your own - it's just not worth the time and effort.
Personally I only use vegetable stock cubes as I'm not sure what goes into making the meat ones.

I always make stock and freeze it then it's ready for when we need it.

If we've had a roast chicken, I put the carcass in a big pan with an onion, carrot, leek, few pepper corns and enough water to cover. Boil, then simmer.

No hassle at all, and you know exactly what's in them. When cooking with homemade stock, just bear in mind that you might need to add salt (which seems to be the main ingredient of stock cubes..)

Hi fifi! If in a hurry I use miso paste for stock or throw washed leftover veg. in a large pot three quarter cover with filtered water and simmer for half an hour.

I meant washed UNCOOKED ends of veg! Also i sometimes save the water i cooked or steamed my veg in for stock.

Fancy meeting you on here ppea - seems we have the same interests with food high on the list

Yes it does doesn't it Fifi! I like giving people the benefit of my very long experience of cooking! Have a good christmas, are you working?

Sorry ppea - have just picked up your last post on here - no haven't been working - just been catering (away from home) for the family. They like to call on me - commercial caterer and food lecturer. I do sometimes get the feeling that I'm 'used' but I do enjoy it - so what the heck! It sounds as though you do or have done something interesting - any connections with food?
Happy New Year - all the best - fifi

that's an interesting question! i taught D.Cs and nannyied but have studied food and health all my life really. thanks for the wishes and the same to you

sorry for hi jacking yr. thread shaxx but this is a question for fifi fruit; shall we resurrect the supermarket thread?

Yes I think we should bring it back because I have some more news on setting up our petition. A couple of days ago I wrote to an MP and am just waiting for his reply on 'our subject' If we can get more followers - they hopefully will contribute to our petition.
Will be on there tomorrow am. Haven't time tonight as I want to see the last part of Lynda La Plant's play this eve. I wonder where Kaz has gone?? Will be on tomorrow ppea.

I don't get why people like Marigold; I much prefer Kallo.

anyway, quick veg stock from River Cottage Everyday - sweat some grated garlic, onion, carrot and celery and bay leaf in oil then add some water and boil for 5 mins.

Great sethstark lol at name see Fifi and me on the Are Supermarkets getting Too greedy? thread

This is traditionally served with couscous but I don't like couscous particularly so I always serve with rice. Mashed potato is good too! (I love mash with most things which have a gravy).

Very Easy Chicken Tagine

Ingredients

* 2 tbsp Olive oil
* 8 chicken thighs boneless (skin off)
* 1 onion. chopped
* 1 tsp chopped fresh ginger
* 1 tsp Turmeric powder
* 1 tbsp honey
* 400g Carrots. peeled & cut into strips
*  chopped parsley
* 1  lemon. cut into wedges to serve

Method

* 1. Heat the oil in a large pan with a lid, add the chicken then fry quickly until lightly coloured. Add the oinion and giner and cook for another couple of minutes.
  2. Add 150ml water, the turmeric, honey and carrots, season well then stir. Bring to the boil, cover tightly then simmer for 30 mins until the chicken is tender. Uncover and increase the heat for about 5 mins to reduce the sauce. Sprinkle with parsley and serve with lemon wedges.

Chocolate Cake Recipes

For Paella I use liquid vegetable stock, can be expensive but M and S do a reasonable one.
I have made homemade veg stock when weaning baby for his meals

I find the Marigold veg stock "reduced salt" version has the best taste out of the readymade stocks.