baby food should be tasty, so cooking basic ingredients in stock instead of water is a great idea. shop-bought stock is high in salt which little babies don’t need, but luckily, it’s very easy to make baby-friendly stock from scratch.
3 carrots, roughly chopped
1 leek, roughly chopped
1 onion, quartered
3 sticks of celery roughly chopped
2 chicken carcasses (you can buy these cheaply from your butcher or poultry supplier)
large handful of fresh herbs, stalks and all (i used rosemary, parsley, sage, and oregano because it was what was in my garden at the time. if you don’t grow your own herbs, just buy a bunch of continental parsley.)
- place all ingredients in a large stock pot, and cover with water
- bring to boil
- reduce to low heat, and simmer for four hours, skimming off any froth from time to time
- drain and reserve liquid, and discard vegetables, carcasses and herbs
- freeze in 1 cup quantities so it’s easy to defrost the amount you want when you need it.
this stock takes time to cook, but actually doesn’t require a lot of effort, so it’s an easy one to put on and just leave. plus, it makes quite a bit so you don’t need to do it very often, and you can always have a supply in your freezer.