Properly prepared meat stocks are extremely nutritious, containing the minerals of bone, cartilage, marrow and vegetables as electrolytes, a form that is easy to assimilate by the body.  Acidic wine or vinegar added during cooking helps to draw minerals, particularly calcium, magnesium and potassium, into the broth.  The gelatin produced from home-made stock acts as an aid to digestion and has been used successfully in the treatment of many intestinal disorders.

In folk wisdom, rich chicken broth – the famous jewish penicillin – is a valued remedy for the flu.  Modern research has confirmed that broth helps prevent and mitigate infectious diseases.

The wonderful thing about stocks is that, along with conferring many health benefits, they also add immeasurably to the flavour of our food.   It is worth putting time and effort into making meat stocks on a regular basis.  Your family will  benefit, and you will earn a reputation of an excellent cook.

If your stock has lots of gelatin you will see some thickening, even to the point of jelling completely when refrigerated.

Stock will keep for about 7 days in the fridge.  It can also be made in bulk and frozen, (use glass jars, leaving enough room for expansion eg 1-2 cm).  If space is a premium reduce the stock further to a concentrate.  Then thaw and add some water.

Inspired by Sally Fallon, ‘Nourishing Traditions’

‘Indeed, stock is everything in cooking… without it nothing can be done’  

~ Auguste Escoffier, French Chef 1846 – 1935

A short video demonstration

Click on the play button below to view the process step x step.

The Recipe

For those of us who make stock regularly, check out the variations at the end of the recipe for some different flavours.

Preparation: 10 minutes

Quantity:  Approximately 1 – 2 litres

What

• 2.5kg lamb bones (especially lamb neck bones) including 1 – 2 marrow bones
• 1 tbsp apple cider vinegar or 1/4 cup white wine
• 2-3 celery sticks
• 3 large carrots
• 1 onion, unpeeled and quartered
• 2 bay leaves
• several sprigs fresh thyme
• 1 bunch parsley

How

• Put all the ingredients in a large stock pot, except the parsley
• add enough water (preferably filtered) to cover the ingredients (about 3 litres. The liquid should reach no higher than 2.5cm to the top)
• bring to the boil
• a large amount of scum will come to the surface, remove this
• then reduce heat to a low simmer, covered or uncovered for 8 – 12 hours
• continue to remove any scum regularly.
• just before finishing add the parsley and simmer another 10 minutes.
• strain the stock and discard the solids

Now just include it in your favourite soups, sauces and other recipes.   Then with anything left, pop it into glass jars with a 5cm gap from the top and freeze.

Variations

• For a deeper flavour, brown the bones over a low heat or roast in an oven before adding the other ingredients.
• For an asian flavour cook with ginger and lemongrass
• Add tomato puree at the end of roasting for a richer flavour.
• Replace lamb bones with beef or chicken. Chicken requires less cooking time eg 3 – 5 hours.
• Cook it in your slow cooker