HOW TO: Make Stock

In my past life when a recipe called for stock I would simply reach into the dark depths of my pantry and pull out a stock cube.  Often a nice organic one, but a dried up little stock cube all the same.    Occasionally when feeling a little posh I would reach for the box of liquid stock.  Oh la la.

 

Oh how times have changed.

 

Now my pantry door stays firmly shut and I simply reach into my freezer and pull out a freezer bag filled with homemade organic stock.  Filled to the brim with nutrition and none of those pesky other things like preservatives, MSG, sugar and salt.

 

It’s super cheap to make (as I keep the bones from any roast I’ve made stored in the freezer) and I utilise whatever veggies and spices I have in my lying around in my fridge at the time.  I never have to shop for ingredients to make stock which means no stock made in my kitchen is ever a repeat of the last, and I kinda like it like that.

 

You’ll find millions of recipes out there and they’re all wonderful, however for me, as long as I follow a few basic steps, nothing can possibly go wrong:

 

  • Bones.  Any type of bones from beef, lamb, poultry or fish, either bought at your local butchers or leftovers used from the weekend’s roast.
  • Apple Cider Vinegar.  An essential component for me as the vinegar helps to draw out the minerals from the bones which in turn, helps with any gut healing.
  • Flavour.  Can be added with any leftover veggies you have lying around from onion and garlic, to leeks, carrots, celery and parsley.  I’ve even made stock with only the leftover stems of a bunch of coriander I had thrown into the freezer.  Perhaps some peppercorns or a bay leaf or two.
  • Simmer.  Once in the pot, simmer slowly over a very low heat while you get on with your day (chicken broth can simmer for up to 24 hours/beef for up to 48 hours). 

 

Seriously, could it be any easier?

 

**For AIP compliance - omit the peppercorns**

 

 

Broth is wonderful for soothing and supporting our digestion as it helps to heal and seal the digestive tract. It’s also beneficial for anyone suffering the effects of arthritis and joint pain.   I’ve always used broth (stock) in soups and casserole recipes, but have only just recently been enjoying it as an immune boosting drink (see recipe here).