Broths and Stocks definitely worth it!

There has been a lot of talk about making stocks and broths lately.  There are good reasons for this.  The old wives remedy of a bowl of soup for the patient is not so old and definitely worth adding to your family's diet.

Stock or broth is not only a chef's best friend in the kitchen for adding flavour.  It is also a powerful health tonic for the whole family.  It is chock full of nutrients and also very cheap to make. It is a rich source of minerals, especially calcium, magnesium and phosphorous which is great for strong bones and teeth. It can actually help to remineralise teeth. The high collagen content is beneficial for healthy joints, hair, skin and nails. What isn't as well known is that it can help to eliminate cellulite due to the high content of proline and glycine which are both vital for healthy connective tissue.

Bone broth aids in digestion, improves allergies, boosts the immune system and elevates brain function. It is the best form of re hydration for someone who has been ill.

It is so important to make sure you trust the source of the bones you are making your stocks and broths from.  Certified organic and grassfed are optimal!


Super Stock

Home made stock is super easy and makes a huge flavour injection to soups, sauces and casseroles. Step 1- Make sure you bake your lamb bones until golden brown this creates the rich flavour. Bake the bones on a baking dish in the oven on 180c for a good hour and a half until golden and caremelised.

Tip- To save time use the bones to make a rack in the bottom of your roasting dish to actually roast your leg of lamb on top of.  Not only does it add extra flavour to your Roast, also your stock bones and you have saved electricity by baking both at the same time.  The baked bones can be saved in the fridge until you are ready to make your stock.

Step 2 - Chop up vegetables roughly, you dont even need to peel because these vegetables will be discarded once the stock has cooked.  Use a couple of carrots,  the top ends of the celery that usually gets thrown away, an onion, a parsnip if you desire.  Place all vegies into a large pot with a little olive oil and fry lightly (called sweating) for a few minutes.  This releases the flavour of the vegies.

Step 3 - For Extra flavour or to make different flavoured stocks try adding a rasher of bacon, a couple of tablespoons of tomato paste, herbs, garlic, red or white wine, in any combination that takes your fancy.

Step 4 - Add about triple the quantity of water to the pot so that the bones and vegies are more than covered with liquid. Simmer for approximately 2 - 3 hours.

Storage - Stock will keep in the fridge for a week or freeze in 500ml sealable bags.

Why is Stock or bone broth so good for you?  I will answer this in my next post......