I’ve found that most powdered and liquid stocks have yeast, sugar and salt so I started to make my own
3 carrots cut into three pieces
3 celery stalks cut into three
1 large brown onion cut into quarters
1 tablespoon of peppercorns
4 bay leaves (dried or fresh)
Fresh parsley stalks
1/4 of a lemon, skin removed
Cover all with water in a large saucepan on the stove and simmer on a low heat for at least three hours for the cege version – or at lesat five hours on a low simmer ot overnight in a slow cooker on low heat with chicken or lamb bones.
Keep it vegetarian, or add chicken necks or carcasses or cut lamb bones or fish bones (you can ask for these at your butcher or fish monger).
Add star anise, cardamom pods and coriander/cilantro stalks for an Asian feel.
Strain well and retain only the liquid and refrigerate when cooled a little.
Great to have in the fridge or in portions in the freezer to give extra depth to soups, dahl and sauces