Working at Gourmet Goat and cooking nine goats every week means that we have a lot of leftover bones. I wanted to use them so I decided to try a kid-goat stock based on the classic french veal stock. This is the base for several of the classic french soups, sauces and jus and I thought the kid goat flavour would work really well as an alternative and for use in kid recipes.
The result was a clear stock with unmistakable kid flavour. This stock can be poured into ice cube trays and used like a stock cube. Just drop a cube into a dish to add that savoury umami goodness.