Stocking Up…Without Vinegar
A reader wrote in recently asking if there was a way to make stock without using vinegar. All the recipes they’d come across called for this unPaleo ingredient.
First of all, what is the difference between stock and broth?
According to our friendly resource, Wikipedia, “Broth is a liquid food preparation, typically consisting of either water or an already flavored stock, in which bones, meat, fish, cereal grains, or vegetables have been simmered” and “Traditionally stock is made by simmering various ingredients in water, such as meat, bones and mirepoix (a combination of onions, carrots, celery, and sometimes other vegetables.)”
The easiest way to make a stock is to throw your choice of protein and /or bones in a large pot of water, bring to a boil, then simmer until meat is cooked and falling off bones (if using a whole chicken, for example) or until remaining ‘bits’ fall off, in the case of using a carcass.
Add whichever veggies you like, whenever you like. Sauteeing carrot, onion and celery in coconut oil before adding the protein and water is one option; I’ve also taken the approach when pressed for times of just putting everything in the pot of water at once and letting it simmer away.
You can then enjoy as is, let cool then freeze, or use a a base for other sauces or soups.
Cleaner and more cost effective than store-bought and a great way to use up leftover everything! I sometimes call it ‘refrigerator surprise!’