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Quality, fresh homemade stock is an important part of a paleo lifestyle, it can then be used in soups, stews and sauces.
Makes: 3 litres of stock
4 litres water
2 tablespoons apple cider vinegar
2 sticks celery
herbs, to taste
- In a slow cooker or a large stock pot over the stove put the bones and vinegar in cold water then slowly bring to a gentle simmer.
- Simmer for at least 4 hours for chicken bones, and 6 hours for read meat bones, and up to 24.
- Season the stock in the last 20 minutes of cooking by adding the onion, celery, carrot and herbs. These can be adjusted to taste.
- Strain the stock to remove the bones, vegetables and herbs. Store in the fridge until needed.
Don't add salt to the stock, this can be added in the recipe that the stock is being used for. If the stock is salted it can reduce and make the final dish too salty.
The bones can be roasted prior to being boiled, this will adjust the flavour slightly and create a darker stock.
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