One of the best ways I’ve found to make soups and stews richer and easier to make is by adding all sorts of broth and stocks: chicken, veal, beef, fish and lamb, in particular.
You can learn how to make your own broths with my recipes in the My Halal Kitchen cookbook and how to prepare the large quantities for the fridge or freezer by watching the video below.
Broth, or stock, is rich in vitamins and minerals and it’s a staple in the traditional cuisine of most cultures, for those reasons. Because most of the meats found in the grocery store today are void of any bones, we miss out on having those vitamins and minerals, particularly calcium, in our diets. You must ask for the bones at your local halal meat store. Speak to the butcher ahead of time, as sometimes they need to order or ask specifically for them since they’re not used in cooking as much as before, unfortunately.
Eid ul Adha is a great time to make your broth since many families will be sacrificing the whole animal and thus have access to all the parts, much of which can be used to make beautiful broths, so I encourage you to make your own stock or broth with your Qurbani, if you can. There may be an even easier option by purchasing the broths from Saffron Road, in particular the Culinary Classic Chicken Broth, as it’s one of the best broth on the market I’ve ever found and it’s also halal-certified by IFANCA.