Make a difference when cooking – Stock just adds the flavour boost

Ever wondered what the difference between stock and broth. Stock is made from the bones and joints adding a lot of collagen and making the liquid more viscous whereas broth is usually made from actual meat making it a much thinner consistency.


STOCK IS MADE FROM BONES AND VEGETABLES AND SEASONING -stock is filled with collagen and all the goodies from the bones

BROTH IS MADE FROM MEAT AND VEGETABLES AND SEASONING – is made with meat and therefore just flavour and not as much punch as a stock when it comes to goodness


Having your own stock in the refrigerator or freezer is such a bonus when cooking. You can regulate the amount of salt, the flavours and with your own stock a meal is close on hand.

Beef Stock

  • 2 to 3 kilos beef bones
  • 2 onions
  • 2 carrots
  • 2 sticks celery 2 bay leaves
  • Herbs – parsley, thyme and bay leaves

Roasting the bones gives a better flavour and is well worth the effort. Cook in a hot oven until browned.

Place all ingredients in a large pot on top of the stove, bring to the boil, reduce temperature and simmer for 2 hours.

Cool and strain.

Chicken and Fish Stock

Same method as beef but no need to roast the bones.

Chicken carcasses are available from your butcher and fish frames and heads from fish monger.

Vegetable Stock

Roast root vegetable and onions in the oven for 1 hour until they have colour.

Place in pot with water, green vegetable and herbs. Bring to the boil, reduce temperature and simmer for 2 hours.

Cool and strain.

Stock can be used for basis of soups, casserole, stews, risottos, gravies, poaching dumpling and adding another level of flavour when cooking rice.