Food In Changing Times: Bone Broth, Meat Stocks, Vegetable or Seafood Stocks: Overview

NOTES:

  1. Not everyone will have the same food resources, so I am working with those I do have.  Amounts and ingredients will be approximate, and changeable depending on what you have.   Generally, they’ll be more directives and thoughts rather than actual ingredient amounts.
  2. The basic point is to avoid wasting foods during this time of grocery uncertainty.  TBH I’ve been making some of these recipes for ages.  Reserve the bones and scraps in labeled freezer bags or other suitable containers in your freezer.
  3. These recipes will appear on Sunday mornings as far as possible.  I have a stash of recipes I largely made awhile, perhaps a month or more ago, that will still appear on Fridays or such.  (Mostly things made that didn’t fit into the Whole30 January or the Greek February themes.)  I will probably making more of those dishes, as well.

The follow-up post is the first of  five planned recipes (or more appropriately, general guidelines).  They are all all gluten-free, Paleo, and Whole30, but the first three are not vegetarian or vegan.  (That will follow after these are posted.)  Seafood and shellfish stock will be posted on a further date.

The poultry post will appear in five hours here.

My goal is to post one recipe (or suggestions for each recipe)  each consecutive Sunday. Today the Poultry one will follow this post.  The seafood ones may need a little more time before I can post those, but we shall see.

homesteading, bone broth, stock

Starting to freeze up a new stash of bones. This is lamb, and will be combined with beef when it is time to make bone broth again.

The three meat recipe profiles: 

  1. Poultry Bone Broth, or Stock.   This will most likely contain chicken, but you can include turkey, duck, quail, or game birds.  Considering the delicacy of rabbit, I’d be tempted to put this in here as well, should I come across any.
  2. Pork Bone Broth, or Stock.  You can include wild boar, hog or anything related to pigs here.
  3. Beef Bone Broth, or Stock.  You can keep this just with beef, or you can  do as I do, and add bison, goat and/or lamb to this stock, as they’ll cook similarly.  The flavor profile may change, especially if you add in venison or elk (which I have yet to do, but I certainly would).  (I am debating if I would put squirrel into this pot, or into the poultry one.  Squirrel profile is a lot like the dark meat of chicken, but seems to me to be hardier just from eating non-broth squirrel recipes.)   For those who don’t consume beef, the lamb and goat will be just fine and hearty anyway, following these thoughts.

The vegetarian recipe profile:  

  1. Vegetable Stock.   In this case, you reserve the ends of vegetables you remove – onion peels, ends of whatever veggie you are chopping up for stews or whatever.  The basic thing is that the odd parts you are saving MUST be clean, and not going bad.  Softer, perhaps, than you’d might like to eat in normal circumstances, but not “off”.  Obviously, this is not a “bone broth” – and you won’t get that thick unctuousness  that comes from animal gelatin, but when I write this up I will post suggestions.  In my case a lot of my vegetables will come from the allium family, as chickens should eat very limited quantities of onions and so forth.  But for the purpose of this blog I am putting aside some more variety to improve this stock.  Also, reserve mushroom stems, even the inedible ones such as found on shiitakes.
homesteading, bone broth, stock

A pack of frozen veggie parts for future veggie stock. I see parsnip tips, bell pepper, and onion in here.

The seafood recipe profiles:  

  1. Shellfish, only.  Think shrimp/prawn shells, lobster shells and their butter, crawfish remains, the juice from clams or mussels and other bivalves.
  2. Finned fish, only.  The skeletons of fish, especially white fish, with a little meat attached.  The heads – removing and discarding the gills – the gills will make your broth bitter.
  3. You can actually combine the above depending on what you are making…  Or, frankly, upon what’s available.

With stock and/or broths, I tend to cook them down to save space in the freezer.  You can always add water as needed for an individual recipe.

So anyhow,shortly the first in the series will be posted (Poultry).  Enjoy and yes, you can be creative with the ingredients you have to hand!

Link Ups:

About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.
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3 Responses to Food In Changing Times: Bone Broth, Meat Stocks, Vegetable or Seafood Stocks: Overview

  1. helenfern says:

    I love making stock with what I have around. These are great recipes. I look forward to your weekly posts!! Thanks for sharing at the What’s for Dinner party – have a safe and healthy week and hope to see you back on Sunday.

  2. Pingback: Food in Changing Times: Bone Broth, Meat Stock: Part II – Pork | Of Goats and Greens

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