Basic Broth (meat stock)

Broth is a staple in our home. Almost every meal we make uses some kind of broth as it’s base, and why not when it comes loaded with flavour and nutrition!

I tend to make shorter cooked ‘meat stocks’ instead of the long cooked bone broth so common these days. Unlike bone broths, usually simmered away for as long as 48hr, meat stocks only take 1- 4hours and are much lower in potentially irritating histamines.

You can hardly call this a recipe but to enjoy the benefits of broth in your home:

For every 1kg of meat on the bone (lamb shoulder, lamb shanks, chicken wings/drumsticks, osso bucco, oxtail etc.) cover with 1L of filtered water. Then over high heat, bring to the boil and reduce to a very low simmer. Cook, covered, for 1-4hr or until the meat falls off the bone. About 1hr for chicken and up to 4hr for cuts like oxtail and lamb shoulder.

And that’s it. Take out the meat and bones, strain the liquid and save to use anywhere you’d usually use water like cooking rice, adding to a sauce like Bolognese, or as the base of a soup. I tend to freeze it in 1C (250mL) portions. You can also just drink it hot, add some salt and a squeeze of lemon and swap for your morning tea or coffee. If you want extra flavour in your broth add chopped carrot, celery, onion and some bay leaves and peppercorns at the beginning of cooking. Discard these after straining.

The cooked meat can be pulled off the bones and eaten in sandwiches, chopped and added to a soup or eaten as is with a salad or some veggies.

Important: as it cools you’ll find that the natural fat from the meat and bones will rise and set on the surface. Don’t be tempted to discard it! This fat is your friend. If it’s a thick coating, once cooled pull off the top and store in an airtight container in the fridge and use as your cooking oil. If it’s just a little bit (most often in chicken broths) leave it in there to add flavour and nutrition to wherever you’re using the broth.