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Bone Stocks
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| We up in here cookin! |
The gentle art of cooking has disappeared and it is time to bring it back. This is not an antiquated ideology, it's new and improved!
“When I am making broths or stocks, I save the cuttings from the
vegetables I use in the days' dishes and put them into the stockpot also. The nutrients and deep flavors are usually in
the skins and what we usually throw away.
I leech all that out and then put them in the compost pile for filler in
the garden. Yes, genteel reader, it takes decaying plants to add nitrogen and
other necessities to the garden plot, especially in Houston and other places
with clay-like soil. “
This is part of my pride and joy, making my own stocks and
broths. I have a large freezer in the garage where I can store these little, frozen, niblets of joy and
convenience. There is sanity in the
madness as I know what is in the broths I make instead of buying at the local
grocers. I also have an herb garden
where they are plentiful and organic. No
pesticides as I use natural controls.
To make all this work, I make the full stockpot of broth and
reduce it some so the flavors are concentrated.
Freezing as an ice cube means I can take one or two cubes and add to
whatever I am cooking and have an excellent, rich, full flavor dish.
Bone Stocks
There is a difference between a
stock and a broth. I feel it is important to know the difference. My Great Grand Parents lived on a farm and
worked it every day. Walking into
Mamaw’s kitchen was always a great joy to me.
She had two stoves that seemed to run 24/7 with fresh garden vegetables
and farm-raised meats cooking. We could
stop by at any time and there would always be food and coffee.
The Bone Stocks that I remember were quite rich and it
took me a long time to figure out why.
They were also very healthy people and now I know why. The Bone Stocks used in everyday cooking!
To function well, the human
body needs the collagen and minerals from not on the joints but also the marrow
in the bones. Without that, we develop
bone and muscle infirmities. Also, a lot
of cider vinegar was used in making the stocks, to leach out the minerals,
fiber and such in them.
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| Celtic Tree of Life |
The bone marrow is where it is
for me and to include that into the mix is what I strive for. I look back to my Great Grandparents, farmers
and never sick a day in their life. Pappaw finally, at a very young age of 90
something came down with cancer and passed away six weeks later. Otherwise, lived a very healthy and
productive life. I take my mark of
healthy from him.
Beef Stock
The beef stock is a very robust stock to have in the freezer or refrigerator. It takes time to make this, but it is also something that can be left on the back of the stove and checked on every hour. The great thing about this stock is it’s not the finest cuts of meat in the world but the scraps that make this rich and full of vitamins.
Bodacious Chicken Stock
This is something I put on the back burner for about 6 to 8
hours and the water I use is purified or filtered. This is great to have on
hand and is quite rich in nutrients. The
richness comes from the long boiling of the chicken bones which leeches the collagen
and other minerals from the joints and marrow of the bones. About an hour into the cooking, take the
chicken pieces out, clean them of the meat for another use, crack the bones and
put them back in the pot along with the chicken skins.
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