Bone stock is the liquid gold created through the alchemy of cooking animal bones. Our ancestors did not waste natural resources as food was scarce at times.
They used every part of the animal, not just the prime cuts. Bones, feet, skin, and scraps too were boiled in water, creating a vitamin and mineral-rich liquid. One of the most amazing attributes of this uber-nourishing liquid is that it is practically effortless to prepare. Once you acquire the bones, the preparation consists of combining them with water, vegetables, and seasonings, then simmering them for many hours without having to babysit the darn pot. Try it out! Here’s a recipe for Beef Bone Stock that’s so good, you’ll feel it all the way down to your bones!
(substitute buffalo, veal, lamb, goat, etc.)
- 2 pounds knuckles, marrow, shank or other bones
- 5-6 quarts water
- 2 onions, peeled and quartered
- 3 carrots, chopped
- 2 celery stalks, chopped
- 3-4 garlic cloves, peeled
- 1 tbsp. whole peppercorns
- 3-4 sprigs fresh thyme
- 1/4 bunch fresh parsley
Bring bones and water to a boil in an 8 quart pot. Skim off foam/scum that rises to the top and discard. Add onions, carrots, celery, garlic, parsley, and peppercorns. Bring back up to a boil, then lower flame and simmer 6-18 hours, covered. The longer you cook the stock the more concentrated it becomes. Strain liquid, discard bones and vegetables. Place liquid into the refrigerator and fat will congeal overnight. Skim off fat. Pour stock into freezer-safe containers, but do NOT fill to the top. Stock expands as it freezes. You can freeze stock for up to 3 months.