Basic Stock Recipe
Prep time 5 minutes | Cooking time 3-9 hours
Makes 3 quarts
This recipe is an excellent base to use for soups and stews. Utilize any type of bones! Use bones from last night's dinner, no need to buy a specific variety or type. Bone stocks contain vital nutrients for optimal health and wellness. Using roasted bones provides a richer, nuttier flavor and is well worth the effort.
• 5lbs bones, raw or roasted
• 1 gallon water
• Vegetable skins and trimmings
•Add bones to cold water, add vegetable skins and trimmings, then bring to a simmer, slowly. Simmer for up to 9 hours, but no less than 3. Use a fine strainer to strain out all solids.
•Allow to cool and skim the fat from the surface. Discard the fat.
•For roasted bones:
•Use bones from a previously cooked roast or preheat oven to 375 degrees. Coat bones lightly with extra virgin olive oil and spread them out on a baking sheet in a single layer. Roast in oven for 45-90 minutes depending on size.