My reason for following a Stone Age Diet is due to a health condition and intolerances, these changes will have to be lifelong. So, with this in mind, I did a little research into making my own stock, because so many recipes, such as soups, sauces and gravy, call for the use of it. After some trails of my own, I’ve found the perfect way to make simple, homemade, ‘nasties free’, stock pots.
Now, before you scroll down to the recipe, I have to point out that if you’re planning to use the stock to make gravy, you can, but you’ll need to either have a separating jug (which separates the oil from the meat fats) or let the juices/ oils settle for a few minutes in the glass. You will see the meat juices separate from the oil, using a spoon or a meat baster, carefully scoop/ remove the oil until all thats left is the juices.
1 whole chicken (or meat joint of choice)
4 – 8 tbsp Olive Oil (to drizzle over the chicken)
4 Garlic Cloves (peeled and bruised)
1/2 tsp Ground black pepper
** to ‘bruise’ a garlic clove, after peeling, gently press down onto the clove with the palm of your hand so that it squashes slightly. This helps the garlic to release its flavours.
- After cleaning the chicken, carefully cut 4 small holes into the skin (one on each breast, one on each thigh) and push a garlic clove into each one.
- Place the chicken into a baking tray, drizzle over the olive oil, then sprinkle/ grind over the black pepper
- Place the chicken in the oven to cook (180′) for 1 hour 20 min.
- Halfway through cooking, take the chicken from the oven and carefully, using tongs, tip the chicken upside down, so that the juices run out of the cavity and into the baking tray.
- Placing the chicken onto a plate for a moment, tip the juices from the baking tray into a glass.
- Put the chicken back into the tray. Take the glass of juices and carefully tip just a small amount back onto the chicken. (if you want, you can skip this bit)
- Place the chicken back into the over to continue cooking.
- When the chicken has fully cooked, take it out the oven and leave to rest for a few minutes (this will help the juices sink in)
- Then place the chicken onto a plate ready to carve. Take the baking tray and again, pour any left over juices into the (same) glass as before.
- When the glass has cooled, cover with cling film an place in the fridge for a few hours. The olive oil will ‘set’ so that its like soft butter, when its this consistency, take it out of the fridge. The stock will have also set, to a jelly like consistency.
- Using a tablespoon, scrap the olive oil off the top of the stock
- You can keep the oil for future cooking or discard. I usually keep it, in a jar in the fridge and reuse it as needed (for savoury dishes)
- Take the spoon and run it around the rim of the glass, ‘loosening’ the stock pot.
- On to a piece of cling film (or into a tub) turn the glass over, so that the stock ‘plops’ out.
- This is your homemade stock. You can keep it in the fridge for up to 3 days or wrap up and place in the freezer until its needed.
- If you decide to freeze it, when a recipe calls for a stock cube, you can use the stock pot, either add it in frozen or if you want, ‘defrost’ it the day before in the fridge.
You can try this with any joint of meat that you cook.
You can add in some water when cooking your meat, its entirely up to you, however, I’ve not tried it, so don’t know if it affects the end consistency.
If you don’t like garlic, you can choose to leave it out. If you wanted to substitute, you could use onions (chopped in half and placed inside the chicken, or with meat joints, lay the meat on top of them).