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Sunday, July 15, 2007

How to make lamb/beef bone stock recipe

Chicken/Lamb/Beef Stock

Please try to use only organicaly raised free range animals that have had a happy life, roaming the hills and paddocks. Avoid factory farmed, grain-fed animals that have probably also been dosed with all kinds of chemicals including antibiotics, insecticides and growth promoters. These animals will also be low in vtiamin D due to lack of exposure to sunlight and vitamin A deficient.


  • head, neck, feet and wingtips of 1 chicken, giblets from 1 chicken or meaty bones from beef or lamb - or a mix of all of these if you like.
  • 1/4 cup vinegar (The acid in the vinegar helps leach out the minerals in the bones as well as adding flavour)
  • 1 onion, peeled and chopped
  • 1 carrot, peeled and chopped
  • 3-4 sticks celery, chopped
  • Several sprigs parsley and fresh thyme, tied together
  • Clean cold water
Place bones in a large pot (Not aluminium please!) with vinegar, vegetables and herbs. Add enough cold water to completely cover the ingredients. Bring to a simmer and skim off any scum that rises to the surface. Cover and simmer several hours, skimming occasionally to remove excess fat. Let cool and strain into a bowl or pitcher.

The resulting stock can be stored in the refrigerator or frozen in smaller containers for later use.

Use as a highly nutritious source of minerals, protein and vitamins in all your cooking such as in stir frys, soups and gravys.

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