how do I make stock?

[harma]

Than another question, till now I never have been much of a cook. I usually used cans, bags and ready made things, the pre MC time. But that is going to change now. Today I was trying to buy stock. Tablets is not an option because of the yeast. So plan B was a bottle, well forget it. Long lists of ingredients and some even with gluten. So know I want to make stock myself? Of course I have an idea how, but not exactly. Does somebody has a basic recipe. I would like to have one for chicken, beef and vega stock. For the chicken and beef one, which parts of the animal do I have to buy? (Yes you are dealing with real beginner here).

Normally I would call my mother for this, but my parents are on holiday at the moment.

[tex]

Harma,

Yes, it's safest to make your own soup stock. Here is a description of how to make chicken stock, for example:


http://simplyrecipes.com/recipes/how_to ... ken_stock/

That article tells you how to use various parts of the chicken, for making chicken stock, and here is a article which also shows how to make stock from other types of foods, including beef, vegetables, and even seafood, and it also describes which parts to use:

http://www.fabulousfoods.com/index.php? ... icle=19919

Tex

[harma]

thanks!!

[tex]

U bent welkom!

Tex

[teagirl]

Hi Harma,
I have a couple of ways I make very simple stock.

One is when we've had a roast chicken dinner so I've a full carcass with bits of meat all over it. I put it and all the scraps in a big saucepan/pot, add bay leaf, some whole black peppers, sometimes some other herbs, a very small amount of kosher salt, and add enough water to have the carcass covered by 2 inches and simmer for an hour or until everything is off the bone. Sieve/strain and you have pretty good stock.

The second is I buy chicken legs with the back attached and put 2 or 3 into the pot. Treat the same as above. When the legs are cooked through, I take them out, take off the skin, and then remove all the chicken for another meal. Because this chicken is boiled, it's very basic eating if I'm having a flare. I toss with rice pasta (I like Tinkyada) and some veg if I feel like peeling something. I also use the chicken to make chicken noodle soup along with some of the stock.

Good (natural raised, no antibiotics kind of thing) chicken legs are always on sale for some reason. They're a good buy and very useful

When you refrigerate the stock, fat and often jelly will congeal at the top of the container. The family prefers that I take the 'cake' of fat off.

[Gabes-Apg]

i make my own stock. Chicken - boil then simmer chicken pieces that have meat. I do legs and wings. Generous pinch of salt, dash of tamari (gf, yf soy sauce) for lamb and beef, look for meat with bones that is on special, sear them first, then add water salt etc, boil and then simmer

Good luck

[Gabes-Apg]

I should have added, with the beef or the lamb stock, once it has simmer a couple of hours, i take out the meat and the bones, put some of the stock in containers and then thicken some to make base for a stew (thicken with allowable flours I use a combo of potato flour and corn based cornflour) put the meat back in simmer for 30 mins

i then have this stew with rice or mashed potato and this is my lunch at work every day.

Each Sunday (yep i just finished a big batch) i make enough for the week ahead. I freeze some of the stock and keep some in the fridge,
I use this stock to cook things like rice and potato etc

who needs yeast flavourings???

[Polly]

Hi Harma,

You already have good advice. I have found only one commercial stock/broth that contains none of my intolerances (and it does not have yeast). It's made by "Imagine". I don't know if it's available in the Netherlands, but it comes in handy if you don't have time to make stock. There are only a few ingredients, and all are organic. Of course it is much more expensive than homemade stock! Let us know how it turns out.

Love,

Polly