Homemade vs. Commercial Stock?

[Jean in Newcastle]

I am trying the GAPS diet to help with digestion issues. The diet says to make homemade meat or fish stock to drink. I know how to make stock. I know how easy it is. But I just can't. Just the thought of adding one more thing to my to-do list makes me want to run and hide. I understand why they tell you to avoid "normal" commercial stocks because of additives and sodium but would this include the organic kinds? Isn't there something I can buy premade that will be good for me but won't involve any work at all?

[Karen in CO]

A lot of the organic ones contain hydrolyzed protein extracts. If you are careful and don't have other food issues, there are some that can be used. We liked the Kitchen Basics brand until we found just one more food allergy then had to fall back on homemade. When I'm making broth, I make a BIG pot then plan meals around it - risotto, soup, pot roast. I use some in everything until it is gone. A bone broth can be very healing and healthy. I make it for my little celiac dd when she's had trouble. Broth and rice makes a nice meal for a hurt tummy.

 

Water, salt, pepper, and garlic powder aren't a terrible substitue if you are in a hurry, but only for cooking. I wouldn't recommend drinking it.

[plath]

Even organic stock has so many fillers :/ I make stock in the crockpot and freeze it. Maybe that's a a less intensive option? I often just "roast" a chicken in the crockpot, then after dinner, top with water, veggie ends and a few herbs/mushrooms and let it cook for a day.

[Slartibartfast]

I make it in the crockpot, it doesn't really take but a few minutes. I also freeze mine. I usually save chicken carcasses in the freezer until I have enough, then I just toss in with herbs, onions, garlic, carrots, celery, and water.

 

You can also use a pressure cooker to make stock.

[ElizabethB]

I am allergic to even the organic ones, their ingredient lists are a mile long.

[my2boysteacher]

I make it in the crockpot, it doesn't really take but a few minutes. I also freeze mine. I usually save chicken carcasses in the freezer until I have enough, then I just toss in with herbs, onions, garlic, carrots, celery, and water.

 

You can also use a pressure cooker to make stock.

 

 

I agree! I just add a chicken or beef bones and throw it in the crockpot. Don't forget to add some Apple Cider Vinegar- it helps to break down all the good nutrients from the bones. I just let it go for 12-24 hours, then strain and eat.

[VeganCupcake]

I've started making my own veggie broth and I freeze it in jars. It takes a few hours, but it can mostly be left to do its thing by itself.

[Jennifer3141]

Jean, I wish you lived closer to me. I make 20-40 quarts at a time and can it!

[nmoira]

When the (fancy) grocery store down the street had a kitchen and cooking classes, the chef would make huge batches of stock for the students to purchase... chicken, seafood and beef. Maybe some other schools do this? That's the only thing I miss about Wild Oats.

[prairiewindmomma]

Ditto-ing the others.....make chicken or beef as a meal, then toss the leftover bones and meat into the crockpot with a little acv and let it cook overnight. You can easily toss lots of portions into the freezer for busy weeks.

[VeganCupcake]

 

Veggie broths are totally not the same thing though. The GAPS diet specifically recommends animal/fish broths because of the collagen.

 

 

I assumed the process was the same, though? And the amount of work and watching involved? Perhaps I am mistaken and bone broths require a lot more cook involvement? I know the ingredients and the final product are not the same. :)

[Susan C.]

Jean, I wish you lived closer to me. I make 20-40 quarts at a time and can it!

 

 

Please share how!!!!

from me, who forgets the broth in the frig when things get busy and has to <gasp> throw it out...

[Jean in Newcastle]

Oh all right (pout). But I didn't want to do anything!

[KungFuPanda]

Borrow a few crockpots and do a bunch of stock at once to freeze. In the early evening, fill the crock with meat/bones, onions, carrots, celery, and seasonings. Add water. Cook all evening and all night on low. The next morning, taste the carrots. If they're flavorless then all of the flavor is in the stock. If your broth isnt rich enough, crank it to high, remove the lid, and let it reduce a bit. Strain and store in the freezer in serving sized portions. I like to chill mine in the fridge for a day before I bag it because the fat is easier to skim this way.

 

It will taste better than ANY canned broth or stock. It will be rich and nourishing and feed your soul.