Making your own stock is fucking awesome! If any of you shudder at my cursing, I can only say, you must never have made stock if you don’t understand that you need the expletive to fully communicate the awesomeness. I’ve had a freezer full of stuff, including those goat bones from the leg roasts we made this summer, just waiting around for a nice fall day where I could get all cozy in the kitchen with my kettles. This past weekend answered that call. Time for some hell-broth boil and bubble.
Stock is a great way to use bones and scarps left over from meals. I always throw them into bags and then into the freezer. Beside meat items, I also save any vegetable matter which is on the verge of going bad. When getting ready to make my stock the other day, in addition to the bag of goat bones, I also had a few lamb bones, as well as countless bags of frozen parsley, fennel stems, Chinese chives, broccoli stems, among others.
Making stock is as easy as just throwing all of this stuff into a pot and putting it on the stove top to simmer. You also want to include your basic flavor vegetables of onion, carrot and celery. Whole spices are good as well as bay leaves.
To finish this all off in style, I also happen to have a few cases of wine left over from our wedding. A couple bottles of red wine can’t hurt anyone! Fill the rest of the pot with water. Mix it all up, bring it to a boil and then down to a simmer. Simmer for as long as you want. I usually leave it anywhere from 4-8 hours. Double, double toil and trouble; Fire burn, and caldron bubble.
Here’s a specific list of what I put into this stock. You don’t need to follow the recipe exactly. You can use it as a guide and add/substitute to your hearts content.
Lamb and Goat Stock
- 5 lbs lamb and goat leg bones
- 3 large onions, peeled and quartered
- 3-4 large carrots, sliced in 2″ chunks
- 4-5 fennel stalks
- 1 Tbs whole peppercorn
- 1 Tbs whole coriander seed
- 1 tsp whole cumin seed
- 3-5 bay leaves
- 2 bottles of red wine
- 2-3 gallons of water, until pot is filled
When your stock is done, strain out the bones and vegetable matter and you’re left with a rich liquid which you can freeze or save refridgerated for a week or so. Be warned though, your stock isn’t necessarily a tasty broth yet. It doesn’t have any salt and it may be a bit watery. Stock is used as a base for soup or sauces, which you add other things to. If you want to make a broth out of it, you can season with salt and any additional seasonings you want. If its a bit watery, just simmer down until it has the concentrated flavor you want.