#26 - Bones & Water - The Magic of Stock

"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 lunch18:20 Talking about stock - a quote22:22 Stock's historical clout24:00 Why stocks are so popular26:00 Health benefits of stock"Stock is the best sports recovery and protein drink out there"30:50 Why Andrea makes stock32:20 Why Alison makes stock34:55 Difference between bone broth and meat stock38:30 The practicalities39:20 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 bones46:52 The smell of stock cooking49:40 Pork stock"Cooking grains in stock is great!"50:52 Fish stock53:14 Heads and feet!54:16 To skim or not?54:52 Skinning chicken feet56:05 Industrial stock1:03:35 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 hers1:10:55 Freezing stock"Hot chocolate broth? I'm going to go and make one!"Resources MentionedThe Ancestral Kitchen ChallengeChef Aran GoldsteinThe Fermentation SchoolNourishing Traditions, the bookNourishing Broth, the bookJo Whitton's Quirky Cooking podcast episode on stockChewing The Fat, the book