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How to Make Bone Stock
Fall and winter are the perfect times of year to break out the big cooking pot and spend all day simmering up some delightful soup. At least that’s what I’ve found in my own life- I almost crave soup in the cooler months because it’s warming effects are so incredibly effective. But any old soup won’t do. The best flavor and most nourishing soups are derived from cooking the bones rather than the meat of a particular animal. Here’s the basic recipe for bone stock from Andrea Beaman:
  1. Bring bones and water to a boil in an 8 quart pot. Skim off foam/scum that rises to the top and discard. Add onions, carrots, celery, garlic, parsley, apple cider vinegar and peppercorns. Bring back up to a boil, then lower flame and simmer 6-18 hours, covered. The longer you cook the stock the more concentrated it becomes.
  2. Strain liquid, discard bones and vegetables. Place liquid into the refrigerator and fat will congeal overnight. Skim off fat. Pour stock into freezer-safe containers, but do NOT fill to the top. Stock expands as it freezes. You can freeze stock for up to 3 months.
  3. And if you need more guidance, Andrea’s short videos below will help you understand exactly how to re-create this process in your own kitchen. Enjoy!