Chicken, Vegetable Or Beef Stock Recipes

6 Reviews
Published Apr 13, 2014 ∙ Kristina Stosek

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Chicken, vegetable, or beef stock are essential for healthy gluten-free cooking and can make even bland dishes taste amazing. Using stock lets you skip the canned soup or boxed broth, which means less added sodium and preservatives. Not to mention you can use gluten-free stock in many recipes.

 

beef bone broth

 

I cook many of my meals using gluten-free stock as a base to add flavour to my food. The only problem is, I’m not too fond of the flavour of stocks that are available from supermarkets. They can be packed full of sodium to give them more taste, they don’t taste fresh, and many are not suitable for someone on a gluten-free diet.

 

gluten free chicken stock

 

stock and broth – is there a difference…

If you’re a home cook or even a budding chef, you’ve probably heard the terms “broth” and “stock” thrown around. You might have even tried to use them interchangeably in the past. 

But did you know that there’s a difference between the two? No? Well, that’s what we’re here to talk about.

Most people think of stock as being mainly bones. They’re right, it is primarily bones, a little meat, and essential vegetables such as carrots, celery, onions, and parsley placed in water and simmered uncovered for many hours. This is what intensifies the flavour and gives it the classic rich taste.

Other than that, the stock is also always clear, and there are no spices or salt added. It is mainly used as a base for many dishes like soups, stews, fish, gravy, and casseroles. You will need to add specific spices and adjust the seasoning as needed with each recipe.

 

gluten free beef broth

 

what about broth…

Broth and stock share similar attributes except that, unlike stock that includes more bones than meat, broth uses more meat than bones. Also, in contrast to stock that does not have spices or salt, broth can be salted or seasoned with herbs and spices.

Including broth in savoury recipes can give many meals a nice overall flavour. The primary purpose of broth is to make soups and stews more delicious and nutrient dense, especially the beef broth. One broth I did not mention is the mushroom broth. This broth has an intense flavour and is excellent in plant-based recipes.

 

vegetable stock

 

healthy chicken, vegetable or beef stock…

Chicken, beef, and vegetable stock are more than just great flavour enhancers. These liquid building blocks contain healthy nutrients that can positively impact your health. 

There are thousands of recipes out there that call for the use of stock: soup, stews, sauces, casseroles and much more.

In these three gluten-free versions, you will find healthy nutrient-filled stocks made from chicken, vegetables, or beef.  Whichever one your recipe calls for, you will find they all add flavour and taste delicious. There is nothing more flavourful than a stock made from fresh ingredients.

Homemade stock made from scratch is free from and unwanted additives, some of which may include MSG. It is excellent for use in many savoury recipes while massively boosting the flavour and nutrients of your meals. 

Using stock in your recipes is one of the easiest ways to boost your immune system. So make sure you incorporate plenty of homemade chicken, beef, or vegetable stock into your gluten-free cooking for added flavour and nutrition.

 

Chicken, Vegetable Or Beef Stock Recipes

6 reviews
Published Apr 13, 2014 · Kristina Stosek
Prep Time:
15 min
Cooking Time:
360 min
Serves:
5 quarts

Ingredients

For the chicken stock ~ 6 lbs. organic chicken bones with a little meat attached • 5 organic carrots, washed and cut in half • 4 organic celery stalks, wash and cut in half • 2 organic large sweet onions, peel and cut in half • 1 organic bunch of parsley washed • up to 10 quarts of cold water or as much as you can fit in the stock pot
For the vegetable stock ~ 2 large organic yellow onions, peel and cut into quarters • 1 organic red pepper, wash and cut in half • 2 small turnips, wash and cut in half • 2 organic parsnips, wash and cut in half • 7 organic carrots, wash and cut in half • 5 organic celery stalks, wash and cut in half • 1 organic leek, cut in half and wash • 1 bunch organic parsley washed • 3 organic GF bay leaves • 2 organic GF cloves • up to 10 quarts of cold water or as much as you can fit in the stock pot
For the beef stock ~ 6 lbs. grass fed beef bones with a little meat attached • 2 organic large sweet onions, peel and cut in half • 5 organic carrots, washed and cut in half • 4 organic celery stalks, wash and cut in half • 2 organic tomatoes, wash and cut in half • 3 organic GF bay leaves • 1 bunch organic parsley washed • up to 10 quarts of cold water or as much as you can fit in the stock pot

Instructions

  1. For the chicken stock ~ add all ingredients in a 12 quart stock pot, bring to boil, turn down the heat and simmer for 15 minutes, skim foam off the top of water if you want clear stock, then simmer until it reduces by half (do not cover) it may take 6 hours or more, cool slightly and strain into a clean pot. Cool completely in the fridge, then remove top layer of fat and pour desired portions into freezer bags and freeze for future use.
  2. For the vegetable stock ~ place onions and peppers onto a non stick baking sheet and bake at 450 F until slightly brown, then add into a 12 quart stock pot with balance of ingredients, bring to boil and turn down the heat and simmer until it reduces by half (do not cover) it may take 6 hours or more, cool slightly and strain into a clean pot. Cool completely, pour desired portions into freezer bags and freeze for future use
  3. For the beef stock ~ place bones and onions onto a non stick baking pan, roast at 450 F until well browned, place bones and onions into a 12 quart stock pot, add some water onto the baking pan and rub the pieces that are stuck on the pan and add into the stock pot, then add remaining ingredients, bring to boil, turn down the heat and simmer for 15 minutes, skim foam off the top of water if you want clear stock, then simmer until it reduces by half (do not cover) it may take 6 hours or more, cool slightly and strain into a clean pot. Cool completely in the fridge, then remove top layer of fat and pour desired portions into freezer bags and freeze for future use

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