I always have a jar of this stock concentrate in my fridge and it is now just about the only stock that I use. It can completely replace any stock cubes, powders or pre-made liquid stocks you may already use and eliminate the harmful additives and preservatives they may contain. I do occasionally make a liquid chicken or fish stock myself, but most of the time this stock is all I need.
Simply add 1 tablespoon to your dish in place of a stock cube (for curries, casseroles etc) or mix 1 tablespoon with 300ml of water for a liquid stock (for risottos, soups, pilafs etc).
I follow the EDC recipe (p 17) but often throw in whatever bits of veggie I have leftover in the fridge. Ensure you put in the base ingredients of celery, carrot and garlic plus some fresh herbs and salt. After that you can add other veggies as long as you don’t have too much of any one vegetable. I have made this stock with leftover corn, pumpkin, capsicum, broccoli stalks, eggplant, leek and spring onion. I have replaced the tomato with a bit of left over tinned tomato or passata if I have them in the fridge.
I do use the full 150g salt but use pink salt. This amount of salt means the stock will keep well in the fridge for up to 6 months. Obviously it makes the stock concentrate very salty so when you start using it be sure to taste your finished dish before adding any extra salt.
The recipe will make 3-4 jam jars worth of stock so have some clean jars on hand. Wash the jars in your dishwasher or in very hot soapy water and rinse well before filling. Seal them while the stock is hot, allow to cool on the bench, then keep in the fridge.
I regularly give jars of this stock to friends and family. It is delicious, works with any dish, uses up any veggie remnants hanging around your fridge and will endear you to one and all.