"Stock will bring you so many more benefits than muscle meat on its own and for about a tenth of the price"
Take the left-over bones from an animal, combine them with water and some gentle heat and then wait. You'll be gifted with one of the most revered food stuffs worldwide: Stock. It's nourishing, comforting, tasty and the base of so much good food.
Listen in to hear us wax lyrical over this simple food, then talk about how we make it, the different types and how we use it in our kitchens.
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The run down:
2:10 What Andrea ate for breakfast and then what Alison ate for lunch
18:20 Talking about stock - a quote
22:22 Stock's historical clout
24:00 Why stocks are so popular
26:00 Health benefits of stock
"Stock is the best sports recovery and protein drink out there"
30:50 Why Andrea makes stock
32:20 Why Alison makes stock
34:55 Difference between bone broth and meat stock
38:30 The practicalities
39:20 How we cook it - equipment and routines
"Add in some herbs when you warm it up for an extra boost"
42:40 Add-ins to the pot and roasting the bones
46:52 The smell of stock cooking
49:40 Pork stock
"Cooking grains in stock is great!"
50:52 Fish stock
53:14 Heads and feet!
54:16 To skim or not?
54:52 Skinning chicken feet
56:05 Industrial stock
1:03:35 How we use stock in our kitchens and lives
"You can use stock with sourdough discard to make gravy"
1:06:12 Gravy and how Andrea makes hers
1:10:55 Freezing stock
"Hot chocolate broth? I'm going to go and make one!"
Resources Mentioned
The Ancestral Kitchen Challenge
Nourishing Traditions, the book
Jo Whitton's Quirky Cooking podcast episode on stock
