A good stock is a magical thing, particularly in weather like this.
It brings depth and richness to stews and soups, it’s the base for gravies, sauces and ramens, and a cup of it can chase away those winter blues.
We should all be making it.
Our grandparents and pretty much every human who ever lived before them certainly did.
Apart from anything else, it’s about basic home economics. Waste not, want not and all that.
And it’s just so damn easy.
Someone asked me for my ‘recipe’ once. The truth is that you don’t need one. It’s this simple:
- Chuck your bones – chicken, lamb, beef, venison or pork – in a large pot.
- Add a whole peeled onion or two (or leeks), and a carrot if you have one.
- Add a fistful of salt*.
- Bring it all to the boil and then simmer for hours and hours and hours.
(Unless you’re looking for a more translucent stock, in which case avoid the boil and just go straight to simmer.)
And, er, that’s pretty much it.
I’ll sometimes use a few cabbage leaves if they’re knocking around or a stick or two of celery if it’s in season, but you get the idea.
Rocket science, it ain’t.
But science certainly has its part to play – just listen to Dr Jin Sung’s take on the benefits in the video below.
Anyway, the market's open.
Head on in and go Wylde.
Nick
*my wife and I argue about this. She says no salt should be added until you come to actually use the stock in a dish. It’s probably the more sophisticated view (hers usually are), but she's not writing this email ;-)
Watch this video about the benefits of bone broth.