Yield: 2 Quarts
Work: 30 Minutes
Total: 2.5 Hours
Gather Tools and Ingredients, then wash and prep Ingredients as indicated.
Place Bones into Pot large enough to hold 1 Gallon of Water (if using Soup Sock, place Bones or Vegetables, Onion, Garlic, and any additional Vegetables directly into Sock and then into Pot).
Add Water and, if available, any leftover Roasted Meats Pan Dripping/Juice.
Add Onion, Garlic, and any Vegetables in your fridge.
Bring to a boil and then reduce temperature so that you can keep a low simmer with just a few bubbles for a minimum of 2 hours.
If you reduce the liquid past half way during the simmer, top off the Pot with water.
Let the Stock cool for about 20 minutes. If using Soup Sock, simply remove the Sock and transfer to the compost. If not, strain solids and transfer liquid into another Container without the lid.
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, ie Bone Broth.
2 Pounds Leftover Bones (Chicken or Other) or Vegetables
2 Pounds Leftover Vegetables or Meat
1 Onion, quartered
4-5 Garlic Cloves, halved
1 Gallon Water
Optional: Soup Sock
Airtight Container for 1 week in the Refrigerator.
Use Your Anything Stock in the following Recipes:
Questions about this recipe? Ask Chef Pierson!