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Introduction to Making Stock

Good home made stock is the basis for nourishing and delicious soups and meals.

It seems that stocks and soups go back in history as long as man has been cooking food. Who has not heard that eating chicken soup is good for what ails you? Chicken soup made from home made stock that is! That is because slow cooked stocks and soup are easy for the body to digest and are loaded with easy to absorb nutrients. Made from scratch they are also free from preservatives, flavourings and chemicals – now that just has to be good for you!

For more detailed information on the benefits of stock visit http://www.westonaprice.org/foodfeatures/stocks.html

A good slow cooked stock is flavoursome and unlocks the valuable gelatine, calcium, cartilage and other nutrients contained in the bones. We use home made lamb stock in our recipes on this site. Strangely enough, it is difficult to buy even commercially made lamb stock, and yet it adds a wonderful rich flavour to soups, gravies, sauces and casseroles.

No time? If you think you don’t have time to slow cook stock, think again. You need only one day at home to let a pot of stock simmer on the stove. The resulting stock can be frozen in containers and used in a variety of cooking. The ingredients for your stock can be waiting in the freezer for your stock making day and can include frozen vegetable peelings and cuttings (such as carrot, celery and parsnip), herbs and bones and off-cuts. If you purchase a side of lamb you will receive ribs, assorted off-cut bones and possibly the neck – which is wonderful braised, stewed or made into soup or stock. These pieces are full of nourishment and are ideal for making stock.

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