Do you have a Cuisinart Classic Stockpot. Lucky you because now you can make huge quantities of stock at a time and freeze it in portions. Now, when you need stock, all you need to do is take out what you need. This way you will always have tasty stock at hand and you will never have to resort to those terrible stock cubes!

Well here are some tips to help you make the most of your Cuisinart Classic Stockpot:

• For a general stock it is best to use beef as it makes the tastiest stock
• Use lots of bones in your stock (in South Africa we can buy them by the kilo)
• Do not only use bones, there has to be some meat as well
• For a tastier stock you can sauté the onions and brown the meat first before you start
• Use 1 to 3 pints of water for each pound of meat
• Soak the meat and bones in cold water for about 60 minutes before you start boiling it
• Heat the stock and boil it slowly for 3 to 4 hours
• Now you can add your vegetable and herbs, one hour before the end of the cooking time
• Strain the stock and let it cool
• Lift the layer of fat from the top of your stock once it is completely cold
• Freeze your stock in portions.

Keep in mind that the Cuisinart Classic Stockpot is huge and you will be able to make really huge quantities of stock at a time.