This topic contains 18 replies, has 10 voices, and was last updated by 
-
Posts
-
Yep.
Not only I have seen this in the stores recently, but I was at a hand craft festival over the weekend and there was bone stock!
So, as it is raining and crappy outside, I am making some now.
It it turns out decent, I will post how I did it.
But only if it turns out! 😉 -
AnonymousI got chicken stock cooling off on my counter right now. Funny how so many of us were making this before it was a thing. At least I was.
-
I think it has more to do with economics than anything else.
Ya got the carcass of a chicken. Make the most of it.It take a little longer, but that is one of the reasons why I de-bone the chicken. Roast the bones in the oven till good and browned. Then toss it into a crock pot, add water, and other goodies and come back in a few hours and you have a great stock!
A lot of what is sold is stores is bought for the convenience of having to make it yourself.
-
AnonymousYes it is a good economics and it’s tasty in the end. We buy our meat at EarthFare in 20lb cases so when my husband is done boning and skinning the rest is all mine. I can cook my stock on and off for a day or two depending on how much time I have and any meat that comes off the bones, esp., if we use backs, my husband takes off and mixes it with BBQ sauce at eats it on hotdog buns.
-
AnonymousWell what do you know!! The family has been a trendsetting for generations and never knew it. LOL I make stock most weeks.
-
That storebought stuff is insanely expensive for something made from scraps that most folks throw away. My favorite to make is turkey stock. It’s so rich and delicious. I make jars and jars of it and then we have it on hand for turkey and dumplings, soup, or a quick batch of gravy.
-
*waves hand in the air* I love bone broth! I make more chicken and turkey than beef, though. Been doing it for a long time.
-
Our household is small (Wife & I.) We enjoy a variety in meat dishes. Whatever meat we cook, if it has bones, we always boil ’em for about a day, then usually use the bone stock (broth?) as the liquid in the next pan of brown rice (which we also like.) Waste not, want not.
-
I never let a carcass go to waste. Beef bones, either. I sometimes by beef neck bones at a local grocer to make my beef bone broth from.
Maybe related, I sometimes like to use lard for cooking. I have a difficult time finding lard these days that has not be hydrogenated or contains additives. I just put it back on the shelf. The other day at Walmart the only organic unhydrogenated lard they had was in a pint jar…… for $13!
-
@James,
I render my own lard.
And I keep all the bacon drippings!-
I just have to visit the right store to get what I want.
As for bacon drippings, I remember as a kid every kitchen had a container for bacon drippings that strained out the particles (which causes spoilage). I can’t find one of those containers for sale anywhere. Possibly I should visit a Goodwill store.
-
-
Ok, so I tried the stock this morning, left it over night to settle.
Wow!
Rich and meaty flavor.Ok, so I used 2 beef bones, the big ones, uncut from the grocery store.
4 pork bones I had from last year from one of my hogs. There was still some meat on it.
Put those in a large cast iron dutch oven and roasted them at 425 for about an hour, till they were a golden to deep dark brown. In the first 10-15 minutes I poured off any water or juices to prevent the bones from getting steamed.Pulled the bones out.
Lowered the oven temp to 250.On the stove top, added a little water and broke up any brown bits with a wooden spoon.
Return the bones to the dutch oven.
Add sliced carrots, onions, garlic, and several cranks on a pepper grinder. 3 dried bay leaves, crumbled.Fill with water, cover, and bake for about 8 hours.
It will smell fantastic!After 8 hours, remove all the solids, and strain through a fine mesh strainer.
Pour the liquid into a large sauce pan and set to medium heat to reduce by half.
Let cool and pour into a non-reactive container to settle in the fridge over night. Skim off any fat.
Done! -
Making another batch of bone stock.
The grocery store didnt have any. So I stopped at a locally ran butchers shop. The bones are baking now. Interesting the difference in the smell from the grocery store bone. Less water too.
-
@crowbar try bbq the bones first with a smoke canister. smoke canister is a metal can with herbs or wood left in on cold side of grill to smoke while bones toasted before bone broth adds unique flavour my favorite is apple wood, mesquite smoke and rosemary in olive oil put into marrow area capped with tin foil to stop oil from leaking out.
-
-
@James Mitchner I just strain the drippings through a coffee filter and store in a mason jar. Haven’t died yet, so must be fine.
@ Crow Bar I’ve always wondered how to render lard. How do you do it?
-
Someone else recommended coffee filters. I’m surprised bacon grease will pass through a coffee filter. But it works for you, so I’m give it a try. Thanks
-
-
@Osito Arelano,
Take the fat, chill it or partially freeze it to make cutting it up into 1inch cubes easier. Add about 1/3rd cup of water for every pound of fat into a oven proof dish or cast iron pot/Dutch oven. Put it into a pre-heated oven at 250F. Stir the fat at 30 minutes, then another 45 later, and then about every hour. Depending on how much you are doing, it can take time. So, I recommend doing a lot all at once. The fat will render down, with some turning a golden brown color. Some people save these remaining bits for flavor to dishes, but use sparingly. If you have ever had maple glazed roasted pork belly, it is kinda like that.
If you want a roasted pork flavor added to the fat, heat the oven to 350F.
-
Whoo, @crowbar, good going! I roast my bones before I put them in a stock pot and cover with water. I let mine simmer until the bones are near to falling apart. Sometimes that is a day or two sometimes longer. The oven method is good and I will use a crockpot for smaller batches. My youngest wants to be a chef so he has taken to making smoked bone veggie stocks with herbs in them for different cooking scenarios. @namelus I’ll have to pass on the bbq aspect to that to him. Good stuff to have around!
You must be logged in to reply to this topic.