A few weeks ago I was channel surfing and happened upon a cooking show. It was one of “known” chefs, Rachel Ray, or Jamie Oliver, or that blond bastard… I don’t remember. What I do remember was that they were making chicken stock as an ingredient for a risotto type dish. From boneless skinless chicken breasts, fresh carrots, celery and onions. And BOUILLON!
Then they said to strain the broth and throw everything solid in the garbage. The broth should be clear. WHAT?! I didn’t bother watching the rest of the show, they were clearly idiots.
I love bone broth, or as my grandmother used to call it; broth. See, it wasn’t that long ago that people were more cautious with their money, and their food. Nothing was thrown away. Unlike the fancy chefs of today, my grandmother would never have tried to make stock from chicken breasts, fresh veggies and bouillon cubes! Nor would she have even considered throwing the solids away after boiling the broth.
The bones add calcium and agar to your broth, very very good for you. The breasts add… well, something. Not flavour, not calcium.
Every bone and meat scrap went into a bag in the freezer. Veggie peels, onion skins, celery leaves… all went into another bag. And when they were full, we made stock.
Now, I make about 80% of my own stock. (I occasionally buy beef stock or the cream stuff) I use bones and meat scraps, sometimes from a single animal, like chickens, sometimes a mix. Depends on what we’re eating and what I want it for. I just don’t understand paying $2.50-$4 for a litre of chemicalized broth when you can make 4 litres for FREE from scraps!
I don’t usually use veggie scraps, those are composted and end up in the garden. But I use broth in everything. I make one or two pots a week, and just freeze 2 cup portions in bags. They are flat, take up little room in the freezer and I always know how much I have.
Instructions: Collect meat scraps and bones for 2-3 days, keep in the fridge or freezer.
Put all your bones and scraps (including veggies if adding them) into a big pot. Add 4-5 litres of water and boil. For hours. Like… 6 hours. Add more water if needed. It should end up between 2 and 4 litres, cloudy, brown or golden coloured, and smell delicious!
Cool, package and freeze. Or pressure can. NOTE: this can NOT be Water Bath canned.
That’s it. Broth. Massively cheaper, better tasting and more nutritious than store bought. And none of the animal is wasted. Food from scraps, how magical is that?
Hm, I should check the broth I have on the stove…. it’s a mixed batch, chicken and BBQ rib bones. Should be lovely in a risotto type dish. 😉
Sales this week are sparse. But here goes:
Giant Tiger has Iogo yogurt for $2. Eith 4 lunch sized or one family size.
No Frills has Palmolive dish soap 1.1 litres for $2. No Name canned veggies 3/ $2, Unico tomato paste 5/$2, Beatrice sour cream 500ml/ $1, Clic chickpeas or kidney beans 796ml/ $1, family size Astro yogurt $2, and Red Rose tea $2/ 72 bags.