Stock From Bones

Making stock is one of the best ways to utilize otherwise less-edible animal parts as a wholesome and cost effective product. Raw meat bones are available in most meat departments of supermarkets. You can also source bones from your local farmer. Meat stock is a great way to provide nutrient rich meals without eating steak or chicken every night.

Meat stock is made up of four parts: bones, vegetables, herbs and water. Choose bones that are red or pink with no odor. Rinse them thoroughly before putting them into the water. The traditional base of any stock is a combination of celery, carrots and onions. Celeriac and leaks are excellent additions to a stock and can be used as substitutes for celery and onions if you like. It’s important to wash the vegetables first, especially if you are using scraps (carrots and leeks both carry a lot of dirt in their nooks and crannies). Herbs are a critical element to the flavor profile of your stock. Thyme, bay leaf and parsley are the three best herbs to use for meat stock (use all three if you have them).

Stock made from beef, veal or game benefits from joints, knuckles and connective tissue as well as large bones to enhance the flavor. As the stock cooks, the cartilage and connective tissue break down into gelatin, thickening the stock and enriching it with nutrient and texture.

While this is a classic recipe that dates back to the 1800s, it still works every time. Remember, good ingredients make a good stock.

The classic ratio for stock
8 lbs raw bones, knuckles, joints, etc
1 gallon cold water
1/2 lb onions or leaks
1/4 lb celery or celeriac
1/4 lb carrots
1 handful of dry or fresh aromatic herbs (thyme, bay leaves, parsley)

Combine the bones and cold water in a pot and bring it to a boil. Reduce the heat and simmer till done. Add the vegetables and herbs in the last hour of cooking. When finished cooking, it’s a good idea to pour the stock through a strainer into a 3 inch deep, flat pan to cool. It’s important to cool the stock rapidly unless you plan on using it right away. Store in an airtight container in the freezer. Stock that is properly cooled and stored will last up to a month.

Cooking times for stocks

Chicken or fowl: 4-6 hours
Beef, veal or game: 6-8