Soup Stock

Stock is a nutritious base ingredient made from what is often discarded.  The collagen from the cartilage and connective tissue and the calcium from the bones are vital to our bodies functions.   Long slow cooking of these parts releases these nutrients into the broth and using the broth in soups allows the nutrients to be delivered to our joints and bones.  In days of old, it was not uncommon to have a stock pot constantly simmering. As stock was used more ingredients and water would be replaced.

Dutch Oven Roasted Bones and Neck, with a Stock to Follow

Preparation Time: 15 minutes

Cooking Time: 4 hours to 2 days

Cooking Utensils:
#14 Deep Dutch Oven
Stainless steel stock pot, medium
Tongs or Skimming Spoon

Ingredients: (serves 12-15)
Bones – any bones not used for other purposes; legs, ribs, etc.
Neck – including the meat
Connective tissue – any available connective tissue, tendons ligaments, etc,
Vegetable scraps – anything you may have
Water – enough to cover the bones in the pot

Arrange all the bones in the Dutch oven such that the lid will fit on the oven.  Salt and Pepper as desired.  Follow the Dutch oven Roasting Basics instructions.  After three to four hours test to see if any meat that was left on the bones may be easily removed, making certain to test the neck and backbone, since these have the most strongly attached meat.  Once the meat will come off easily, remove all the bones from the Dutch oven and allow the bones to cool.  Then remove the meat from the bones.  (this meat is excellent in Posole.)  Some bones may look too delectable for reserving the meat, such as the ribs, so feel free to enjoy this meat right out of the Dutch Oven.

 

Return the bones to the dutch oven or a stock pot, breaking the larger bones if possible.  Fill the vessel with enough water to cover the bones and reheat until the water is at a slight simmer.  Continue cooking the stock for as long as possible, 24 hours is great, 4 days is even better.  Be sure to add water as is necessary.  When you are ready to use the stock, ladle it out or strain it from the bones.

 

The roasting of the bones creates a rich flavored broth, however it is not essential to making a stock.  The following recipe is for a stock without roasting the bones.

Simmering meat stock over the open fire. Clay pots are excellent vessels for simmering on an open fire.

Soup Stock

Preparation Time: 30 minutes

Cooking Time: 1 to 2 days

Cooking Utensils:
Stainless steel stock pot, medium
Tongs

Ingredients: (serves 12-15)
Bones – any bones not used for other purposes; leg, ribs, neck bones etc.stripped of as much meat as possible
Connective tissue – any connective tissue not used for other purposes; tendons ligaments, etc,
Vegetable scraps – anything you may have
Water – enough to cover the bones in the pot

Place bones in the pot with enough water to cover.  Bring to boil and then simmer for 3 hours.  Remove the bones from the stock and let cool for 10 to 15 minutes, then remove the meat from the bones. Cool and store this meat.  Crack the any large bones such as the leg bones.  Return the bones to the stock add any vegetable scraps. Return the stock to a boil then reduce the heat until the stock just barely simmers.  Periodically add water so that the bones remain covered.  Cook the stock for another 6 to 36 hours depending on available time. Remove the bones from the stock.  Strain off the stock into another vessel.  Discard the dregs since they may have bone shards.  The stock is now ready for use or may be cooled and stored for later use.

More recipes from the Animal Processing Workshops.

Learn More about the Animal Processing Workshops.

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