Homemade Organic Stock
Calcium-rich, full of all kinds of other minerals…and DELICIOUS.
It’s a great for soups, stews, greens, sauces….and it’s perfect for building strong bones and strengthening the immune system.
Sounds like a perfect kitchen staple right?
I remember being intimidated by the thought of making my own stock, though. I hated to think about leaving the crock pot or stove on for 24 hours. And I hated even more to think about having to smell it cook while I slept…
I finally surrendered to trying it, and well- nothing has burned down! And even in our small apartment I am able to contain the smell by placing a bowl of Baking Soda by the simmering stock.
I’ve done both chicken and beef stock- my favorite so far has been the beef! I am definitely not an expert on stock. It’s possible there is the Perfect Method– but what I have learned is that it’s super hard to mess it up.
Really- It’s so simple.
- 2-4 pounds Organic Grass-fed Beef bones, or Organic Pastured Chicken Bones
- 1-2 tbsp White or Apple Cider Vinegar
- Chunks of Celery, Onions, Carrots (not necessary)
- If you have raw bones- roast them at 425 degrees for 10 min.
- So grab your biggest stockpot or crock pot (or both depending on the amount of bones you have.)
- Put your bones in your stockpot and/or crock pot.
- Pour filtered water over the bones- fill until there is 3-5 inches left at the top.
- Add some vinegar. This helps extract all those minerals.
- Add veggies- it can be the ends of celery, the outsides of onions…Shoot for organic veggies- helps create a “cleaner”, healthier stock. I often just add organic carrots. A pound is only $0.89 at Trader Joe’s.
- For your stockpot- Bring to a boil, cover, and turn the temp down to low- the goal is a gentle simmer- adjust your temp accordingly. For the crock pot*- cover, turn to high, after an hour turn it down to low.
- After an hour for both methods- check for scum or foam on the surface- scoop this off and discard.
- Now just leave it…the longer the better. Anywhere from 8 to 48 hours. Monitor the water levels- you can always add more if it starts to get low.
- After cooking- let it cool for an hour or two. Strain. Discard veggies. With the remaining bones, pat them dry, and put them a freezer-safe bag and throw them in the freezer…you can cook more stock with them later! You can use them until they dissolve almost completely.
- Store in Mason Jars, cook a soup, or just drink it! In the fridge this will last about a week. Storing unused stock in the freezer is super easy- Fill mason jars (not full-leave a couple inches), seal them well, and let them cool. Place in the freezer. Good for a few months.
Notes: Before using the stock- the fat will have naturally risen to the top- scrap it off the top and use for cooking :) Healthy fats! No need to waste. Also- when cold it will be THICK- that means it’s full of GOOD gelatin!
*Our crock pot required alternating between low and warm- on the low setting it would boil! There’s really no science to this…if you notice it’s boiling, turn it down to warm for a bit. Then turn it back up once it has stopped simmering.
Recently, I made beef stock with four pounds of bones from Porter Road Butcher. I had so many bones I had to separate them into both my crock pot and stockpot. I added a little apple cider vinegar to both. Divided a pound of carrots between the two. And let them both cook for 48 hours. The result? 8 quarts of gelatin-rich beef stock. I spent $12 for my bones. In the store- for nutrition-less stock I would have spent twice that for 8 quarts.
Give it a whirl! And Enjoy :)