As the word stock suggests, this is a cooking liquid worth keeping stock in your fridge/freezer not only because it adds a whole lot of flavor to your meals, but it is also a healthy way to extract minerals from bone tissue, calcium, magnesium, potassium and many other trace minerals that are easily digested and absorbed by the body. There is a reason why people drink chicken broth/soup/stock when they are sick, especially for flu. Try cooking your brown rice in chicken stock instead of water, the aromas will be 100 times better, stronger and the rice will taste like none other. If you are vegetarian/vegan no worries, veg stock is also good but not as good as something made with bones, so without further adieu, lets get cooking
- Heat sauce pan and add extra virgin coconut oil.
- Sear off the bones in the hot pan turning frequently until brown. (for beef I love the shin which is very rich in marrow to get maximum gelatinous and flavor, but any bones will do, I think).
- Finely chop garlic, onion, tomato, carrot, dania/cilantro and add to the pan, stir-frying frequently
- Once the pan starts to get really sticky with all that goodness, de-glaze the pan with white wine but wine takes the stock to the next level and it does not have to have expensive stuff, just local wine from yatta Ksh 430 per litre will do perfectly, though sauvignon blanc is preferred by most chefs, Ksh 800 cheapest – Kes 3 000- even more)
- Now add more water to balance the winey taste to your liking, adjusting seasoning with natural salt, spices like cayenne pepper.
- Bring to boil and simmer vigorously for 30 minutes or simmer very lightly for 2 hours
- Sieve and there you go