I’ve used my basic stock in a couple of recipes so far, so thought it would only be polite to share with you how I do it. This was more difficult than it sounds, as I never make it the same way! Writing a recipe that starts, “Put some stuff in a pot…” wouldn’t quite work. However, there are some basic rules which should be followed to ensure great results.
I went on a trip to my local butcher’s, and they were rather inconveniently sold out of beef, pork, AND chicken bones – so I settled for lamb bones instead.
Lamb bones make a deliciously deep, rich, and flavourful stock with a distinctly ‘lamby’ flavour. It forms a great base for many stews, soups, and curries.
I’ve gone into the nutritional benefits of homemade stocks in other posts, so I won’t go into them again here. All you need to know is that homemade stock – free of nasty emulsifiers and preservatives – is really, really good for you. It packs a walloping serve of many different vitamins, minerals, and amino acids.
Any bones – or combination of bones (such as chicken and ham bones) – can be used for this recipe. It’s even better when they’ve come from a previous meal, such as a roast. Take the time to get all the meat off the bones, and then boil them up so there’s no waste. Joints work the best, as they contain the most gelatin, so try to have a combination of joints and long bones.
I have also added kombu – a Japanese seaweed – into this stock for some added minerals and iodine, for additional thyroid support.
So without further ado…
1 kilo (2 pounds) bones of choice
2-3 tsp salt (I have used kelp salt, but any salt will do)
1 tbsp apple cider vinegar (I was out, so made do with rice wine vinegar)
1 tsp black pepper corns
3 bay leaves
3 whole cloves garlic, smashed with the palm of your hand to split (no need to peel)
1 inch piece of ginger, sliced (no need to peel)
1 brown onion, sliced in half (you don’t need to peel it)
1-2 carrots, broken into 3 pieces each
2 inches kombu seaweed
3 litres water, or enough water to cover the bones
1. Place bones in a stock pot, or slow cooker (as I have done), and add in the rest of the ingredients.
2. Cover bones with water, and set slow cooker/burner to high, and cover with a lid until it comes to the boil. Once boiling, set to low, and simmer for 8-12 hours.
3. Once ready allow to cool enough to pour through a strainer and into a jar for storage. If desired, once completely cool, skim the fat off the top.
Stock freezes well, so it can be divided up into individual portion sizes (such as 250 ml), frozen, and then defrosted as needed.