Homemade Meat Stock

Rinse the meat and bones off in water then add to a large pot with a tight fitting lid. Add enough water to cover the meat and bones (this typically means a ratio of 3 parts water to 1 part meat and bones. To avoid stock spilling over, make sure there is at least 1 1/2 inches of space from the top of the liquid and the top of the pot. This space and the tight fitting lid will help to minimize any water loss and therefore yield more stock.

Bring to a covered boil over high heat. Once boiling, reduce heat to the lowest setting and let simmer for 2-4 hours. It’s done when the meats are soft and easily come off the bone.

Once done, allow to cool uncovered for about 30 minutes, then strain the stock (saving all the bones and meats). I usually strain my stock into a 1 quart measuring flask because it is easy to pour the strained stock from there. Then transfer the stock into jars and let them sit out uncovered for another 30 minutes. Then cover with lids and transfer to the fridge.

When the meats and bones have cooled enough to be handled, take all the meat and soft tissues off the bones and cut into bite sized pieces. Remove the bone marrow from any marrow bones and return it to the stock (you can also eat it fresh if you’d like). Save all the meat and soft tissues to add to your soups.

Since meat stock will only keep in the fridge for about a week, I recommend making just making 1 weeks worth at a time. Especially since the longer it sits the more histamines it develops. However if you do have more than a weeks worth and don't have histamine intolerance, you can freeze the rest. To freeze, pour the stock into ice cube trays and muffin tins and place in the freezer. Once frozen transfer the stock cubes and cups into ziplock bags or tuperwares and store in the fridge. The stock cups in the muffin tins can be a little harder to get out. Running warm water along the bottom of the tray can help loosen them. Depending on how many ice cube trays and muffin tins you have, multiple rounds of freezing might be necessary. If this is the case, put all the stock you plan to freeze in jars in the fridge, until you are ready to freeze it.

For drinking, heat up the stock or stock cubes in a small sauce pan, add salt to taste, and enjoy!