Ever wondered what is going in your stock, how can you make it less salt reduced and more natural? Well these have been my concerns lately, I use a lot of stock in cooking such as casseroles and slow cooker meals. So I decided to give it a go myself. Last night we had made an Osso Bucco – with the left over bones I made a stock. To get more goodness out of the bones add a small amount of Apple Cider Vinegar. You can also used uncooked bones for a stronger flavor or if you poach chicken you can also use the left over stock.
Simply place any remaining bones in a saucepan of water and boil – I let mine boil for around 30-45 minutes but you could also let simmer in a slow cooker. Let cool slightly and pop in the fridge.