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I've needed to share this for awhile now, especially since a lot of the food I share about uses this in some way. First things first, I use stock and bone broth interchangeably. The slight difference, technically, is that broth is made with meat also. Most of the time when I make this, I use bones & my stock bag (
more on that later). Any meat left on is just what I can't get off the bones when I go to cook it. Personally, I prefer to cook my meat and use the bones later. Some people like cooking the meat and bones and then separating out the meat when straining, but that's pretty laborious and I don't prefer my meat cooked that long, but that's just me. Okay, now that that's out of the way, I'll share things I make stock out of: marrow bones, chicken bones, duck bones, lamb bones, rib bones (Note: all meat is taken off by hand first, not eaten off the bone and then thrown in the stock pot).
The easiest thing I use is a rotisserie chicken! Now, it's not just any rotisserie chicken. Check those ingredients! So many (yes, even the "healthy" and "organic" grocery stores) use soy or canola oils. Luckily, our local supermarket does not use any of these. So, a chicken like this costs about ten dollars. I make the most of it by: 1. typically snapping off a leg as soon as I get home because I'm starving 2. using the rest of the meat for quick meals 3. using the bones for stock. So, when I'm done with the meat, or sometimes, we (I mean my husband) takes all the meat off and we save it if I want to make stock sooner than waiting until we eat it all. Okay, so here it goes...but first you have to know about what I do all week/month long to prepare for making stock.
As we cook throughout the week, we save our veggie scraps -- things like onion and garlic peels, and carrot ends. I keep these in a reusable bag (I like this one and have had the same set for years) in the freezer. When I'm ready to make stock, I pull it out and dump it all in.
How I make stock:
I put bones in a large pot (Affiliate code: SATIATEDBLONDE)
Empty out veggie scrap bag from freezer on top
Fully cover with filtered, structured water
Bring to a boil
After it comes to a boil, I put on a lid and let it simmer for 8-12 hours
Turn off the heat and let cool for a bit (it's just easier this way before straining because it's SO hot)
Strain, throw away scraps, & refrigerate stock.
Voila! Then I have stock for cassoulet making, all kinds of soups, sipping, rice cooking, congee making, ramen eating, and bone broth hot chocolate (yes, it's a thing and it's much better than you probably think)! When I'm sipping on it, I prefer to add a pinch of parsley or ground oregano buds and a pinch of Icelandic Salt (Affiliate code: SB10)
You can buy it, too... I just prefer making it myself, when I can! Which is about every 1-2 weeks. Oh, it freezes great too, so if I realize I'm not going to use it all within 5 days, I freeze it in my ice cube tray. It's rare, really, but, sometimes I do it!
It just takes a little love and time, but it's one of my favorite things and I really enjoy making it. Have you made it before? Tell me in the comments. As always, #GetSatiated.
