Bone stock success...
6 years ago
Featured Answer
Sort by:Oldest
Comments (13)
- 6 years ago
Roasted bones, pork necks, misc beef bones...garlic, onions. 45 minutes. 350.
Aromatics toasted, green veg, leeks, radish, ginger, turmeric, etc. Prepped and Into the pot while roasting bones.
All into the party..
- 6 years ago
one hour, 2 hour, 6 and overnight...adding chicken paws and misc as I find it in the cleaning of the crisper drawer...
Related Discussions
I should freeze chicken bones for stock, right?
Comments (8)foia, I've made stock with raw, and with cooked, and with a mixture of both. It all comes out pretty well. I make mine just like everyone else's, but I don't add lemon or tomato or leeks, just a bay leaf, some peppercorns, carrot, and onion and celery. I will freeze wing tips, necks, giblets, etc., until I get enough for a pot of stock, and sometimes if I just don't have time to simmer stock (oh, like any time between April and December, when I'm gardening, canning, cleaning calf pens, cutting hay or working at the job that actually pays for my farming habit, LOL) I'll toss roasted carcasses into the freezer until I get a couple or more and then make a big pot of stock to freeze or can. Even the store-bought rotisserie chickens get saved for stock and I toss it all in together. I've been known to simmer stock all day in the crockpot while I'm at work too, and that works pretty well, as does my big electric roaster if I'm doing several and it's the only thing big enough to do them all. I do beef stock in the roaster too, roast the bones, add the rest of the ingredients and let it simmer, works great. Annie...See Morestock bones from half beef
Comments (7)liz, I've always just asked for "soup bones" and that's how everything comes labeled, whether they are actually marrow bones, knuckle bones, the very bottom of the shank portions, neck bones, whatever. The processors usually cut the bones into pieces that avoid sharp edges that might perforate the shrink wrapped packages, so they don't have to reprocess. When I tell them I make stock from the bones, they gladly leave some meat on them as it is less work than trying to remove it all (or mostly) so I don't have to add the beef scraps, they're already there. I tell them to limit the bones to no more than 35 or 40 pounds, that gives me 6 or 7 good batches of stock, but there are a lot more bones than that in half a beef. If I take only the best, I don't get things like the big joint in the shoulder, parts that are unwieldy and large. There are a lot more than 35 pounds of bones in half a cow, though, even if you keep the short ribs and the porterhouse. You might also consider asking for the heart and tongue to add to your stock, and don't forget the tail. I found this website, it might help answer some of your questions. It says 146 pounds of bone, fat and waste from an 1100+ lb. lean steer. If it's very lean, there might be 20 or 25 pounds of fat trim and waste (sinew, ligaments, etc) leaving you with 120 pounds of bones, or 60 pounds in half a beef. That might be a generous assessment, but I'd figure at least 50 pounds if you take them all. Annie Here is a link that might be useful: Ask the Meatman...See MoreBare Bones Discussion
Comments (31)I somewhat agree. In general humans are where we are because we have the ability to pass on our knowledge to our children and therefore intellectually evolve. However, for some reason we are sentimental to the way our grandmothers cooked, surely influenced by their grandmothers before them. And so breaking kitchen myths might be somewhat of an emotional subject. In my case, I've never seen instructions to make stock from just bones; meat was always required. But then, my mother, good cook that she is, probably never made a homemade stock in her life so this notion didn't offend me. Therefore to me this experiment was more of a "No sht, Sherlock" moment for me, but now I see why it might not have been, for others....See MoreQUICK! It's already in the oven! time/temp boneless vs. bone in
Comments (4)Don't cook the breasts to 165....that's bordering on stringy. I would have cooked the veggies a bit before adding the chicken...but if the deed is done trmove the chicken, keep warm and finish the veggies....then remove the veggies, deglaze etc....and re warm the chicken in the sauce and serve all together. Does sound yummy! Linda c...See More- 6 years ago
3 quarts in pints and half pints for the holidays.
nice rich jelly stock.
6 years ago- 6 years ago
6 years ago
6 years ago
6 years ago
6 years ago- 6 years ago
- 6 years agolast modified: 6 years ago
- 6 years ago
Related Stories
HOUZZ TOURSMy Houzz: Rescue Success for a Historical Rotterdam Home
A neglected three-story apartment becomes a strikingly modern family home with swinging hammocks and clever storage solutions
Full Story
FURNITURE10 Secrets of Successful Secondhand Furniture Shopping
Design professionals offer tips on how, where and what to buy
Full Story
THE POLITE HOUSEThe Polite House: How to Have a Successful Potluck
Avoid confusion over food allergies, leftovers, casserole dishes and who gets to drink that nice bottle of wine with these helpful tips
Full Story
ENTERTAININGEasy Hospitality: 3 Basics for Successful Hosting
Make guests comfortable even if resources are tight by getting these entertaining essentials down pat
Full Story
HOUSEPLANTSOrchids 101: Slipper Orchid Success
If you don’t already love Paphiopedilums, learning how to grow them with ease might change your mind
Full Story
PRODUCT PICKSGuest Picks: 20 Gifts to Tickle Your Funny Bone
One of these silly presents is sure to put a smile on your recipient's face
Full Story
LANDSCAPE TRENDSStock Tank Style: The Garden and Patio Edition
Galvanized-metal water troughs bring hardworking style to patios, plantings, fountains and ponds
Full Story
ORGANIZINGSmall Steps to Organizing Success
Take care of bite-size projects, and your home's big picture will be an organized dream before you know it
Full Story
LANDSCAPE DESIGNSecrets of a Successful Water Garden
Relax. Having a water garden is much easier once you understand the basics
Full Story
KITCHEN DESIGNCreate Your Own Checklist for a Well-Stocked Kitchen
Personalize the kitchen with your own must-haves from our list of top cooking tools, small appliances, pots, pans and more
Full Story
sleevendog (5a NY 6aNYC NL CA)Original Author