Recipes & Cooking Tips
- Written by Wayne McDonald
Take soup bones and place them on a cookie sheet with tin foil on it, season however you like and roast till it starts to look good and smell nice.
Empty contents of cookie sheet (bones, roasting juices, fat) into a large pot or slow cooker. Fill the pot with water and turn on med heat. Add to pot:
- About 2 tsp. salt
- Sprinkle of pepper (or peppercorns)
- 1 tsp. whole allspice
- 2 carrots; washed and quartered
- 1 onion; quartered (you don’t even have to peel it)
- 1 handful of celery
- 1-2 bay leaves
- ¼ to ½ cup of vinegar
When it all comes to a boil, turn the heat down low so it just barely simmers. Let it simmer for 24 hours if you can but if that doesn’t work for you, you’ll have pretty good stock after 8 hours too. (The time gives the vinegar a chance to work and get some of the calcium from the bones into the broth.)
When it’s done, turn off the heat and let it cool till it’s safe to handle. Then strain. I give the leftover meat and bones to the dog because by that time the bones are brittle (due to the vinegar) and the meat is really tasteless.
Fill into suitable containers (I use sour cream containers which are exactly 2 cups) and freeze for later use.
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