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.
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