Yield: About 6 quarts
Prep Time: 15 minutes plus additional time for optional steps
Cook Time: 8 to 24 hours and beyond depending on preference
Equipment: 10-12 quart stockpot and lid; wire strainer, colander, or coffee filter for straining broth. Optional: cheesecloth
3-4 pounds beef bones, preferably a mix of joint and cross-cut bones
2 cups diced yellow onion, including onion ends and onion skins to add color and nutrients
7 quarts cold water
1 cup diced carrots, heirloom if available
1 cup sliced celery
Leaves from 1 pound celery
1 cup loosely chopped parsley stems and leaves
1 medium head of garlic, sliced horizontally through the head, with skin on
2 bay leaves
Salt and pepper to taste (when cooking is completed)
1 TBSP dried or fresh herbs such as thyme, rosemary, herbes de Provence, or Italian seasoning
1 TBSP black or mixed peppercorns
1 cup vinegar, lemon juice, or wine
4 TBSP powdered kelp (optional)
1/8 cup red cabbage OR several red onion skins to add color and nutrients (optional)
1 tsp ground turmeric (optional)
OPTIONAL PRE-STEP 1: If you wish to roast your beef bones, place them in an oven-safe skillet or casserole dish at 350 degrees F for 30-45 minutes. When roasting is complete, set bones aside and tip any juices into the pot. Add a few cups of water to the pan; stir until pan drippings have dissolved into water. Add water to the pot.
OPTIONAL PRE-STEP 2: Soak chicken bones and meat for 1 hour in 1 cup vinegar, lemon juice, or wine to help break down bones and extract nutrients. Discard all but 4 TBSP vinegar. Add bones and 4 TBSP vinegar to pot.
1. Place all ingredients in covered stockpot with 7-8 quarts of cold water on high heat.
2. Once the pot is at a full boil, reduce heat to simmer. The ideal temperature is 208-210 degrees F. If you have a thermometer, adjust the heat to bring contents to the target temperature. If not, adjust heat so that you see a bubble or two every minute or so. It is not ideal for the stock to boil, but if it does, this is not a big deal.
3. Check the stock after 20 minutes. Adjust heat as needed.
4. Maintain low simmer for a total of 24 to 36 hours. Stir if desired. Stock does not need frequent stirring. If desired, you may even continue cooking for a total of 48 hours.
5. When time is up, remove stockpot from heat and cool until the stock is at a comfortable temperature for handling.
6. Pour stock through a wire mesh strainer. Line the strainer with cheesecloth if desired. Discard remnants unless you plan to use them again. If you wish to remove fat, cool stock overnight in the refrigerator and use a spoon to scrape fat from the surface. Save chicken fat for frying and flavoring. Salt and pepper to taste.
7. Store stock in different amounts according to how you will use it. A mixture of 1, 2, 4, and 8 cup containers is useful for recipes.
Recipe Source: http://www.PrescriptionPlate.com