bone stock

2016-03-15

Bones make a very flavorful stock. Do not throw them away, even if they look 100% clean without any meat on them. Use them to make stock instead. The gelatin from the bones gives the stock a richer flavor, but it takes a while to dissolve. I cooked the ribs in these pictures 4 times for several hours every time before the broth became too weak to bother.

INGREDIENTS

This is what you need:

bones
optionally roasted

Pic1: beef BBQ ribs after the meal

Directions

Transfer bones, drippings and rendered fat to a saucepan. (Pic4)
If a basic stock without spices is desired, use the bones only.
Add water until the bones are completely submerged.
Bring to a boil, (Pic5) reduce heat and cover. Simmer for 2-4 hours.
Transfer the stock to a storage container.
Store the stock for later use by freezing or canning. When canning, you can leave the bones in the broth. That will make the stock much stronger.
This process can be repeated several times.
The stock will be weaker each time and the bones will become hard and brittle like a rock.

Pic2: cover with water
Pic3: simmer

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org