How to Make Stock and Broth
Monday, 6th July 2015
The health benefits of broths are far reaching, in fact Sally Fallon has written a 300 page book on the subject (we highly recommend it , you can find on the reception desk!) Bone broth is an amazing rich source of protein and minerals. There is Glycine promoting the body’s detoxification process, Proline supporting good skin health and Gelatin to aid digestive health and so much more.
Broths and stocks have been the corner stone of many traditional diets including Chinese medicine. It’s ability to heal the gut provides the foundations for the body’s natural healing ability to take place, restoring health naturally. Traditionally in China herbs would be added to give a medicinal value to the soups. We have put together a range of Healing Herbal Stock mixes base on these traditional recipes. Not only do they give a health boost they also add rich flavors to your stock.
You may hear broth, stock and bone-broth used interchangeably in the foodie and health world, so to clarify: broth is made with meat and has a short cooking time, stock is made with bones with a little meat on them, usually the bones are roasted first and finally bone broth is made from bones and is typically cooked for a long period of 12 hours or more.
For our vegetarian and vegan friends out there who would benefit from including bone broth in their diet, but are struggling with the concept- take a moment to think about the virtues of using otherwise unwanted and discarded parts of the animal, reducing waste and honoring the animal to it’s fullest. You can also make veggie stock which is a great way to use up parts of the veggies that we usually through away. See instructions below.
Don’t be daunted by the boiling times, the process is very simple, it’s worth having a day around the home for a freezer full of delicious meal bases.
HOW TO MAKE BEEF BONE STOCK
HOW TO MAKE CHICKEN STOCK
For a more gelatinous stock you can add wings, and legs or chicken feet and 2 tbs of vinegar to mix with onion, carrot and celery. Using the left overs from your roast chicken gives a lovely rich taste to your stock.
HOW TO MAKE VEGGIE STOCK
A note about storage – if you’re storing in a glass jar make sure you cool the stock completely and allow some room for expansion, mason jars are great for this. You can store in the fridge for about a week or freeze for a few months.