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A good stock forms the basis of thousands of typical Dutch meals and tempting side dishes, including soups, sauces, gravy, stews and much, much more.
Whilst most Dutch cooks opt for the convenience of a ready-made stock cube these days, preparing a homemade version, just like grandma used to make, is actually far easier than you think. And our traditional Dutch recipe for homemade stock below is proof of the proverbial pudding!
6 cloves of garlic
1 stick of celery
1 beef shank, chicken carcass, pork shank or pork leg
A few sprigs of thyme, rosemary, sage or a bay leaf (or a blend of all)
1 small bunch of parsley
Salt to taste
First peel the onions and cut them in half. Next cut the leek, celery and carrot into chunks and place them into a large stockpot, together with the unpeeled garlic cloves and herbs. Now add the beef shank, chicken carcass, pork shank or pork leg, and cover with water. Bring the contents to the boil, taking care to constantly stir, before leaving the stock to simmer on a low heat for 3 to 4 hours. Occasionally check for, and remove, any foam that forms. Once ready, pour the stock through a sieve and season with salt. Your traditional Dutch stock is now ready for use in an array of typical Dutch recipes, such as Rice with Brown Beans and Bacon or Chervil Soup.
No time to rustle up an authentic Dutch stock yourself? Then use Maggi Stock Cubes, Knorr Chicken Stock Cubes, or a jar of ready-made Maggi Chicken Soup Base, Struik Concentrated Beef Stock or Struik Concentrated Chicken Stock, instead.
Prefer to read this article in Dutch? Then why not visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants abroad?