- 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.
- 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.
- 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.
The three meat recipe profiles:
- 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.
- Pork Bone Broth, or Stock. You can include wild boar, hog or anything related to pigs here.
- 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:
- 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.
The seafood recipe profiles:
- Shellfish, only. Think shrimp/prawn shells, lobster shells and their butter, crawfish remains, the juice from clams or mussels and other bivalves.
- 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.
- 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!