A little note on the fat- when you leave the stock to cool a layer off fat will form. Some people suggest you should remove the fat as you cook but I don't for two reasons- My recipe allows you to leave the stock to cook itself- you don't want to be faffing around removing fat. Secondly the layer of fat protects the stock below from bacteria.
I personally leave the fat in my stock when I use it- it makes for a richer stock and I don't believe fat is bad for you anyway- certainly not for babies and young children. Click here to read the latest thinking on fat and its health benefits. If you don't want to keep the fat in your stock there are loads of things you can do with it-
- Use it instead of butter to make a great dairy free roux sauce
- Use it instead of butter to saute veggies
- Cover meat with it when you reheat it in the microwave to keep the meat moist
- Mix it with peanut butter and seeds to make bird feed
- Use it in biscuit recipes- it's meant to be really nice!
Homemade Baby Friendly Stock Recipe
- Chicken carcass- bones, skin everything
- Any root vegetables you have in- I used a carrot
- Half an onion
- Bayleaf/ any other herbs you have and like the taste of
- 3 garlic cloves
- 1/2 tsp of salt for low salt stock or none for salt-free stock
- Enough water to cover contents of pan
Note- I used a cooked chicken carcass- if you are making stock with a raw carcass simmer it for 3-4 hours.