Makes
12 cups
For the best and richest flavour use fresh bones, not already roasted bones. Using the bones from a cooked roast or chicken, gives you a less dense flavour. The flavour has been absorbed by the meat while it was cooking.
Change up your stock depending on the fresh bones you have. I make stock from beef, chicken and lamb bones.
INGREDIENTS
- 2 onions cut in half
- 2 carrots peel left on, scrubbed well, coarsely chopped
- 2 stalks celery coarsely chopped
- 1-pound mushrooms optional
- 2-2.5 lb beef bones I like to use marrow bones
- 2 tbsp vinegar I use apple cider vinegar
- 1 tsp pepper corns
- 1 Bay leaf (optional)
- 10-11 cups cold water
METHOD
- heat, simmer covered for 16 hours.
- Cool slightly, pour into 4 cups jars. Let cool, remove fat. Either use within 3-4 days or freeze in a freezer container.