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Bone Stock (Gelatin)




Source of Recipe


by Rebecca Wood


Recipe Introduction


For stock making, warehouse in your fridge or freezer, every steak, rib, shank or oxtail bone. If necessary, augment them with neck or other bones available (ostensibly for your dog) from any good butcher. Favor marrow bones and, if necessary, ask your butcher to cut them into convenient sizes.

Your soup stock will have the flavor and energetic essence of the animal itself. For details about this energy tonic’s remarkable healing properties, see accompanying article.

Yield: Approximately 3 1/2 quarts stock



Recipe Link: http://www.benourished.com

2 pounds raw or cooked natural bones (buffalo, beef, lamb, pork or game)
1/4 cup naturally brewed vinegar or 1 cup organic wine

Place the bones in a 6-8-quart, non-reactive stockpot with 4 quarts water and vinegar or wine. Bring to a boil, reduce heat and simmer for 5 minutes with the lid off. Skim off and discard any brown scum (soluble protein) that rises to the surface.

Partially cover and gently simmer for approximately 12 hours for buffalo, 10 for beef or about 4 hours for pork or lamb. If necessary, add more water. The cooking times are approximate as extraction from larger bones (or older animals) takes longer than extraction from smaller bones (or younger animals). To reduce cooking time by two-thirds, pressure cook beef bones for 3 hours or lamb bones for 1½ hours.

When the stock is cool enough to work with, strain through a sieve or a double layer of cheesecloth reserving all but the last ¼ cup which has sediment-containing dregs. (Optional: Reuse the bones by adding fresh water and vinegar and cooking for a second or third extraction.) Note: while the stock itself has a pleasant aroma, expect the simmered bones to have a strong aroma.

Refrigerate the stock, tightly covered, for up to one week. Chilled stock is quivery like pudding and fat congeals on the surface; prior to use, you may remove and discard the fat or use it as a fat.

To use the stock immediately, remove excess fat with one of several fat skimming devices (a container with a bottom-placed spout or a plastic blotter). Or, soak fat up with a cloth or paper towel.

Variations:

Add meat scraps, raw or cooked, to heighten flavor and nutrition.

To increase the flavor, first roast the bones until browned.

To enrich with both nutrients and flavor, add for the last ½ to 1 hour of cooking any of the vegetable ingredients listed in Vegetable Stock.

May you be well nourished.


Copyright © 2002-2004 Rebecca Wood