How to Make Stock with What You Have at Home

November 2, 2020 • 0 comments

You can make some of the healthies, most flavorful, homemade stock and broth from healthy, pastured animals. This guide is very adaptable and we encourage you to use whatever ingredients that you have on hand. Save your skins and peels from onions and use them in this recipe as well. Gather all the ingredients that you are going to use and then use any one of the three methods to cook the stock.  

Ingredients

  • Bones from Health Animals
  • Liver, Gizzard Optional
  • (1 Medium or tops and skins of inions used in other recipes) Onion
  • (1-2 chopped) Carrots
  • (1-2 stalks) Celery
  • Parsley
  • Filtered Water
  • (1/4 cup) Apple Cider Vinegar

Directions

Place all ingredients in the pot that you will use, making sure that you cover the ingredients with water.

Instant Pot Method (or other pressure cooker)


Place ingredients in the pot and cover with filtered water. Cook at high pressure for 2-4 hours. (With Beef Bones, I often cook them longer 6-10 hours)

Release pressure from the Instant Pot, strain out the broth, and you can cook another batch in the left over bones and vegetables. The second batch will not be as rich or strong.


Crockpot or Slow Cooker Method


Place all ingredients in the slow cooker and cover with filtered water. Place the lid on the cooker and cook on low or high for as few at 8 hours or as long as 24 hours. 

When done cooking the stock, filter the liquid out. You can add more filtered water to the batch of bones and vegetables and cook again. The second batch will not be as rich or strong.

Stove Top Method


This method is our least favorite because it uses so much energy for a long period of time. We prefer to cook the stock for 12 hours or more, but it just isn't safe.

Place all ingredients in a stock pot and cover with filtered water and place the top on pot. Bring to a boil, then reduce heat and simmer. Cook for as few at 2 hours or 4 or more hours. Be prepared to add more water if it boils off. 

When done cooking the stock, filter the liquid out. You can add more filtered water to the batch of bones and vegetables and cook again. The second batch will not be as rich or strong.

*The left over bones will be extremely brittle and crumbly. This is normal as the calcium and other minerals leach from the bones. We feed ours to our dog, but pigs and other animals will eat them as well. 


Storing and Using Your Broth


You can use your broth immediately for soup or any other purpose. You can also pressure can it, but we recommend using it within three days of refrigerating it or freezing it for the best nutrition.

When you are done cooking your broth, let it cool and place it in a glass Pyrex type measuring bowl and refrigerate overnight. Fat will rise to the top of the bowl. You can break the hardened fat layer off the top and discard it, cook with it, or leave it in your stock. 

Place your stock in freezer safe containers and place in the freezer. Remember that it will expand as it freezes. 

You can use the stock to season vegetables like green beans or peas. You can use the stock in place of water when cooking rice. You can also save it for cornbread dressing or anything else that you would use chicken broth for. Just remember that it will be richer and more flavorful. Some people love drinking a warm cup of broth on a cold morning. 

Enjoy the nutritious liquid you created.

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