Yield: 2 Quarts
Work: 30 Minutes
Total: 2 Hours
2 Pounds Leftover Bones (Chicken, Other, or Just Vegetables)
2 Pounds Leftover Vegetables or Trim
1 Onion, quartered
4-5 Cloves Garlic, halved
Leftover Pan Drippings
1 Gallon Water
Place Bones into Pot large enough to hold 1 Gallon of water.
Add Water and any leftover Pan Dripping/Juice from Roasted Meats.
Add Onion, Garlic, and any Vegetables that are in your fridge.
Bring to a boil and then reduce the temperature so that you can keep a low simmer with just a few bubbles.
If you reduce past half way top off with water until you hit the 2 hour mark.
Once you’ve finished cooking, let the Stock cook for about 20 minutes, then strain into another container that you can place in your fridge and keep a lid nearby.
Once the stock has stopped steaming place the lid on container.
Don’t be afraid to use different Vegetables as well as Herbs.
You can add, mix, or use different bones to make a Stock.
Use the Stock to cook, braise, or add flavor to any dish.
Drink your stock strait up, it also goes by another name that you might see in the store - “Bone Broth.”