Recipes

Stock vs Broth

I know that this has been written about a lot and really I do not have anything new to add. So, why am I writing this? Well, because my friend Brooke asked me to!

After giving birth to my Little Jedi we started exploring the world of Paleo dieting due to an obvious aversion to gluten and dairy. In my research, the doctrine was loud and clear: BROTH, BROTH, BROTH! Long cooked broth has a number of incredible qualities- providing its consumer with vitamins, minerals, and nutrients. I was told it would help heal gut issues. I was told it would help us feel better. Well, we consumed gallons upon gallons of broth and we were not getting better. Now, I know there is a world of factors that contribute to health and healing and it was not all the broth’s fault, but I soon learned that broth and my family would still need to break up. There was something “new” in town that really knew how to treat us right. Stock!

The stock has changed everything for us! Since we have introduced stock into our diet we have seen vast improvements in our health. It has helped to bring about the healing we needed. Before stock, I was having gut issues that were landing me in the hospital every two months or so. I am excited to say that since we started devouring stock 6 months ago I have not had to visit the ER once! Yet again there is a number of contributing factors, but I have to tell you I am in love.

Whats the difference you ask? Well here is a little graphic to help:

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Now, we all know I am no doctor and I can not tell you which one you need. What I know is that for us, stock is the jam! We need its healing awesomeness. Someday, in the future, we will revisit broth but for now here is what I am making:

Basic Meat Stock

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients

  • 8-10 lbs Meaty Bones (short ribs, soup bones, shanks, marrow, ribs, whole chicken, etc)
  • 1 Yellow Onion– 3 Garlic Cloves
  • 5 Peppercorns
  • 2Tbs Good Quality Salt
  • Water

Directions

Place bones in your stock pot. Pack them in as tightly as you can. Sprinkle in the salt. Add just enough water to cover the bones/meat. Now let this all just sit for 30 minutes. Meanwhile, you can dice your onion and garlic. After the 30 minutes add in the onion, garlic, and peppercorns. Then put the heat on high and get the water simmering. Once it is bubbling scoop off the “scum”. Lower the heat to low and allow to simmer for 2 hours if poultry and 3 hours if red meat. Turn off heat and allow to cool. Remove bones, meat, and peppercorns. At this point, I take some stock out for my sipping pleasure. I then add chopped veggies to the pot and let that simmer for an additional 30 minutes. Then all you have to do is add in the already cooked meat and you are ready to feast!

2 thoughts on “Stock vs Broth

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