Kid Goat Stock
Kid Goat Stock to be used for gravies, sauces or jus. This recipe is based on the classic french brown veal stock but uses kid goat bones instead of veal. Produces a beautiful clear, savoury stock.
Servings Prep Time
3litres 10minutes
Cook Time
12-18hours
Servings Prep Time
3litres 10minutes
Cook Time
12-18hours
Ingredients
Instructions
  1. 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.
  2. 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.
  3. Pour off excess fat from the bones and vegetables and then place them all together in a large stock pot.
  4. 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.
  5. Add the bay leaves, peppercorns and parsley stalks and cover with cold water.
  6. 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.
  7. Simmer for 12-18 hours, the longer the better. But after 18 hours all the goodness should have been extracted from the ingredients.
  8. 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.
  9. 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