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.
Preheat the oven to 220℃. Use a meat cleaver to break the bones up in order that they release their flavour more quickly into the stock.
Mix the bones and mirepoix with the tomato puree and roast in the oven until browned on the edges. Don't burn them as this will create a bitter stock.
Pour off excess fat from the bones and vegetables and then place them all together in a large stock pot.
Deglaze the roasting tins with red wine, stirring until the pan is clean and all the tasty bits are in the liquid. Pour the liquid into the stock pot.
Add the bay leaves, peppercorns and parsley stalks and cover with cold water.
Bring the stock to the boil and then find the right temperature so that it simmers gently. It is important not to boil the stock as it will reduce too quickly.
Simmer for 12-18 hours, the longer the better. But after 18 hours all the goodness should have been extracted from the ingredients.
Skim the stock regularly. You are looking to remove the scum and excess fat that will float to the top as it simmers. This is important to produce a clear stock that doesn't taste too fatty.
When the stock is ready, remove as much of the remaining bones and vegetables with a slotted spoon and discard. Pour the stock through a colander and then strain through muslin use a fine chinois if you have one