Menu

Stock – by Tracey Wheeler

YogaTalk blog post on Stock. The Yoga Connection - New Zealand's Yoga Guide.

This is the best time of year to play around with stocks. Not only are they great when added to soups but they also add a depth of flavour to casseroles and stews. Plus they’re a wonderful way to use up the ends of vegetables and leftover meat bones.

I use a step by step process to get the best result. Firstly, either use a slow cooker or a standard pot and leave it on the stove to simmer slowly. Then I think about any leftover bones that I have such as chicken or red meat. I like to to keep and use the ends of vegetables such as carrots, parsnips and celery heads as well as any peelings.

Then I place it all in the pot with a litre or more of water depending on the quantity of vegetables and bones. I tend to leave it most of the day and let it quietly simmer away. By cooking it slowly it naturally allows all the goodness to come out of the ingredients. As the cooking progresses I include some herbs. Some of my favourites are rosemary and thyme or you can just add some general mixed herbs. Not only does this give it a nice flavour it also helps with the nutritional benefits of the stock.

I have been known to drink the broth straight from the pot once it is done! It’s delicious although sometimes it doesn’t have the same depth of flavour as it will have when it is mixed with other products.

What I love about this way of making stock is that it doesn’t take a lot of time and is a wonderful way to use up leftovers and minimize any waste. It’s high in nutrition and can be frozen and stored for later use.

Do you use stock? Do you make it yourself? What great ways do you like to enjoy it?


For more tips and recipes follow Tracey on Facebook at T.A inc or Instagram @traceynaturally


© The Yoga Connection 2016

{ 0 comments… add one }

Leave a Comment