If you are in the habit of having a roast every Sunday like we are, then it would be SO easy to make your own stock to use on Christmas day. Not only would it cut down your waste and cost you nothing but a little longer on the hob, but it’ll be tastier by miles – How To Make Your Own Christmas Day Stock.
If you are on a low-fat diet plan (or Slimming World like me) you should remember this has more fat in it than making gravy from hot water and stock cubes.
How To Make Your Own Christmas Day Stock
2 bouquet garni bags
2 sticks of celery
2 cloves garlic
Salt and pepper
AND the carcass, bones or scraps of whatever you’ve had for Sunday lunch (optional)
But you can also make this stock from the peelings of, and the water used to boil any vegetables on your roast dinner.
Veggies can be in the form of peels, chopped, leftovers, snapped in half or whole. It doesn’t matter. Throw everything into a large pan (with a lid).
Cover the whole lot with cold water and bring to the boil. Some like to skim the fat from the top of the stock at this point, but I think a little fat makes a thicker, tastier gravy.
Simmer for around three hours, checking frequently.
After three hours remove the pan from the heat and allow to cool slightly. Pass the whole lot through a fine colander or sieve and into a container.
I use large lidded sandwich boxes. Allow to cool completely before putting on the lid and popping into the freezer ready to take out to thaw on Christmas eve.
On the big day bring the whole lot to the boil once more. You can add gravy browning (we love Bisto) if you like – it doesn’t really need it – or simply mix some corn flour with water and add to thicken to desired consistency.
From experience this stock is good to be kept in the freezer for a month before using.
Will you be making your own stock this Christmas?!
Thanks for reading: How To Make Your Own Christmas Day Stock