The stock market?
Stocks, as in public humiliation?
Taking stock of the situation?
None of the above. I’m talking about stock, as in broth.
There is a difference between the stock and broth, but in my research I have found that they are commonly used interchangeably, so that’s what I’m going with. Please comment and enlighten me on the differences.
I’ve ordered a couple of soup bones from the co-op, but could never justify spending that much money on a bone, so I didn’t have enough to make stock. Reluctantly, I went to the meat market down the street and bought 5 pounds of cow neck bones for about $8. I am sure stock is better from quality meat, so here and there I’ll order bones from pastured cows through the co-op. Next time I make stock I’ll use those.
What motivated me to make stock? Books, our co-op president, Bob, and mostly, curiosity. In Nourishing Traditions, Sally Fallon talks about the many benefits one gets from bone broths, as does Nina Planck in Real Food. And several of my cookbooks rave about the vast difference between homemade stock versus canned broth and bouillon cubes. Bob mentioned those health benefits, too, in addition to the value of homemade stock.
I loosely followed Bob’s directions. I put the bones, chopped carrots and onions in a roasting pan. I roasted them for about 30 minutes at 400˚. It smelled delicious; my dogs couldn’t concentrate. I added celery for the last 10 minutes. Here’s where I messed up a bit—nothing tragic. After roasting, I should have done a better job at draining the fat, rather than just dumping it all into the pot. You’ll see the fat in the pictures. I skimmed it off the best I could, but some remained.
So, after roasting, I dumped the meat and veggies into the pot and added a bay leaf, peppercorns, parsley, a tomato, potato cubes, thyme, salt, and 12 cups of water. I put it on the stove, brought it to a boil, and then let it simmer for about 13 hours. The consistency was somewhere between stock and demi-glace. With Matt’s help, I strained it and put it in the frig for the day. When I got home from work, I skimmed most of the fat off the top and froze the stock in jars and ice cube trays. So far, I’ve used a couple of cubes for nice flavor in quinoa and to sauté veggies.
Next, we picked the tender meat off the bones and gave some to our lucky dogs. We also mixed it with yogurt cheese and spices. Matt called this “meat paste”—not too appetizing, but it tasted pretty good with crackers.
I’ve started a stock scraps bag in the freezer. So far, there’s carrot and celery ends and chicken bones. I’m looking forward to making stock again, when I’ll know what the heck I’m doing.