A terrifically versatile, basic stock. Freeze in ice-cube trays or little pots for emergency or impromptu use – or for sheer convenience.
Put all the ingredients into a very large pan. Bring to the boil, then reduce the heat and simmer, covered, for about 1 hour, skimming the fat from the surface from time to time.
Strain through a fine sieve and discard all but the stock, then strain again, lining the sieve with muslin to achieve a clear liquid. Cool and refrigerate, then skim off any fat from the surface. Use within 2 days, or freeze and keep for up to 3 months. Use in Thai soup recipes.
© 1991 Keith Floyd estate. All rights reserved.