About this episode
"Stock will bring you so many more benefits than muscle meat on its own and for about a tenth of the price" Take the left-over bones from an animal, combine them with water and some gentle heat and then wait. You'll be gifted with one of the most revered food stuffs worldwide: Stock . It's nourishing, comforting, tasty and the base of so much good food. Listen in to hear us wax lyrical over this simple food, then talk about how we make it , the different types and how we use it in our kitchens . Love what we're doing? Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our Patreon community! For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more. Check out www.patreon.com/ancestralkitchenpodcast for all the details! The run down: 2:10 What Andrea ate for breakfast and then what Alison ate for lunch 18:20 Talking about stock - a quote 22:22 Stock's historical clout 24:00 Why stocks are so popular 26:00 Health benefits of stock "Stock is the best sports recovery and protein drink out there" 30:50 Why Andrea makes stock 32:20 Why Alison makes stock 34:55 Difference between bone broth and meat stock 38:30 The practicalities 39:20 How we cook it - equipment and routines "Add in some herbs when you warm it up for an extra boost" 42:40 Add-ins to the pot and roasting the bones 46:52 The smell of stock cooking 49:40 Pork stock "Cooking grains in stock is great!" 50:52 Fish stock 53:14 Heads and feet! 54:16 To skim or not? 54:52 Skinning chicken feet 56:05 Industrial stock 1:03:35 How we use stock in our kitchens and lives "You can use stock with sourdough discard to make gravy" 1:06:12 Gravy and how Andrea makes hers 1:10:55 Freezing stock " Hot chocolate broth? I'm going to go and make one!" Resources Mentioned The Ancestral Kitchen Challenge Chef Aran Goldstein The Fermentation School Nourishing Traditions, the book Nourishing Broth, the book Jo Whitton's Quirky Cooking podcast episode on stock Chewing The Fat, the book BBC program archive BBC Food Program on stock Alison's recipe for Sourdough Discard Soup Kobo Fermentary, on Instagram Andrea's post on freezing in jars Katy Bowman's work If you like us and use Apple Podcasts, we'd love it if you left a review! Here's how: Open the Apple Podcast app Find Ancestral Kitchen Podcast in your library (you can search for it) Scroll down to 'ratings and reviews' Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words. Thank you. We really appreciate you taking the time to support us! Thank you for listening - we'd love to continue the conversation. Come find us on Instagram: Andrea is at Farm and Hearth Alison is at Ancestral Kitchen The podcast is at Ancestral Kitchen Podcast Original Music, Episode Mixing and Post-Production by Robert Michael Kay