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  1. #1
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    Default Using stock in meals for baby?

    DS is 10mo, he's eating a lot of family foods now but I'm not sure about using stock in food that he eats. Is it ok to use? I have never made my own but I try to buy ones with as little salt as possible. I also often use half stock half water so it is diluted.

    I'm open to making my own but I don't always have time.

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    Yes I use stock in our main meals that 8.5 mo DS eats too. I just make sure I don't overdo it and it isn't too salty.

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    I use store bought stock sometimes, but I mostly make my own to use for ds's cooking as long as you don't overdo the salt, it's all good. If I didn't have the time to make it I probably would just use the store bought one without a second thought. Everything in moderation.

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    Just check there is no msg or additives as well as salt content - there are a few you can buy that are additive free - these are the ones I use when I don't have enough time ( or forget) to make one
    http://thestockmerchant.com.au/products/

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    Quote Originally Posted by Elijahs Mum View Post
    Just check there is no msg or additives as well as salt content - there are a few you can buy that are additive free - these are the ones I use when I don't have enough time ( or forget) to make one
    http://thestockmerchant.com.au/products/
    I actually saw this one earlier tonight when I was googling and there's a place near me that sells it. I'll try it out.

    How do I make a homemade stock that isn't really bland? I haven't tried yet but really should give it a go.

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    Make sure you cook it for as long as you can ( 4 -6 hours minimum) and put lots of aromatics in it ( put it a bouquet garni - variety of herbs like bay leaves, oregano, thyme etc) and I put tons of garlic and pepper in mine - if your doing chicken or beef stock add bones and meat in the pot - also a spoonful of black strap molasses just for an extra iron hit!

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    I do my stocks in the thermy now but I made my own for years and very similar to Elijahs Mum, I would put onion, garlic, carrots, celery, herbs - parsley, bay leaves etc..., black peppercorns, salt (don't go crazy but there's nothing wrong with a bit of good quality sea salt IMO) and chicken or beef bones (you can roast the bones before you chuck them in the pot to give extra flavour) and then cover with water and leave to simmer for as long as you can, skimming it periodically then I pass it through a sieve and it's done.

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    I use weak powdered stock in my bub's food (he's 9 months old). I just don't have time to make it from scratch. I also give him very small quantities of homemade gravy if we're doing a roast. His dinners are essentially what we eat, just mushed up. But often instead of stock I'll use a bit of water that the veggies were cooked in, or just plain water.

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    So do you just roughly chop the veg that goes in the stock? And do you use crushed/minced garlic or a couple of whole cloves?

    So if I did a chicken stock, could I roast a chicken and use the skeleton with a chopped onion, garlic, dried herbs (my herb/veg garden is dismal at the moment!) and chuck it all in the slow cooker on low for 8 hours? Should I add extra veggies like carrot, broccoli stumps etc?

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    Yep - I throw in anything I have - carrots, onion, celery, parsnips, garlic cloves ( just bash with back of knife) parsley stalks, whole peppercorns, corn ( take the corn out after 20 mins and cut the kernels off and put husks back in) it sounds gross but chicken feet are great for stock as they are very flavoursome and gelatinous !


 

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