Veg stock

sawnee · « **on:** May 15, 2008, 21:23 »

If I make up a load of vegi stock can I freeze it?
Does the same apply to chicken stock too?
I would get up and look in a cook book but the chair I have been sitting on for the last couple of hours is sooooo hard my legs have stopped working and Im afraid if I stand up I wont (if you know what I mean)

Ice · « **Reply #1 on:** May 15, 2008, 21:42 »

Of course you can, it freezes really well. If you need help with making stocks just ask.

sawnee · « **Reply #2 on:** May 15, 2008, 21:50 »

Thanks Ice Hockey mad

GrannieAnnie · « **Reply #3 on:** May 15, 2008, 22:44 »

I always freeze my stocks when I've boiled up all me chicken and turkey bones. And sometimes I leave it quite watery if I'm trying to save on electric, or in the winter, I'll put the stockpot on the woodburner and let it reduce down a lot to get it tastier and thicker.

Freezes wonderfully!

Ice · « **Reply #4 on:** May 15, 2008, 22:46 »

Absolutely. Also, if you havn't got time to make stock just freeze the bones and do it at your leisure.

GrannieAnnie · « **Reply #5 on:** May 15, 2008, 23:06 »

Good point Ice, I do that too sometimes, not only if I'm short of time, but if the bones or carcase are a bit small. I like to fill my stockot if I can!!!!

Trillium · « **Reply #6 on:** May 17, 2008, 01:21 »

I make whole batches of various soups, divide them into serving sized plastic containers from the dollar (pound) store, and freeze them. Very handy to pull one out of the freezer when I come in from the garden. I put it through the defrost cycle, dump into a bowl, heat for under 2 minutes and have a very tasty lunch with no bother. Really handy when the veg are in season and there's surplus.
One of the soups is a shrimp/barley mix, another is a mixed veggy with beans. Have also made Italian wedding soup (similar to minnestrone).

sawnee · « **Reply #7 on:** May 17, 2008, 10:30 »

`I would never have even considered freezing the bones,dont you love this forum

The reason I asked about the freezing of stock was because, my brother works for a rice packageing company and turned up at my place with a LARGE bag of Arborio rice, we have tried a risoto using stock cubes for stock but it tasted like 'airline food'.
Got to be the real thing :!:
Thanks again for the tips

Trillium · « **Reply #8 on:** May 17, 2008, 16:34 »

Another good soup tip, is to bake all the bones first, including beef. Then freeze the bones if you haven't time. Really pulls out the flavours. You can save lots of electricity by baking the bones in the oven when you're baking something else and the oven isn't full.

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Veg stock

Trillium

Trillium