I have been experimenting with making stock and bone broth from lamb, chicken, and beef. Here is what I have learned so far from my local Weston A Price chapter and the Weston A Price Foundation.

  1. Purchase good quality bones or bones with meat on them. Preferably from animals that have been living and eating in the pasture (pastured) or wild fish.
  • pastured lamb bones: New Zealand, Icelandic Spring
  • pastured chicken bones (difficult to find, usually fed corn or soy)
  • pastured turkey bones (difficult to find, usually fed corn or soy)
  • pastured beef bones
  • wild fish bones
  1. If possible, use a variety of bones: head, feet, knuckle, marrow. If the pieces are large, ask the butcher to cut into one inch slices so that more of their nutrients can be absorbed into the stock.
  2. Place the bones in a stock pot, pour a small amount of vinegar (about 1/4 cup for a gallon stock pot) over the bones. Fill with water to about one inch from the top. Soak for an hour.
  3. Bring to a boil and reduce flame to a very low temperature. You will see a bubble occasionally. You can turn the flame off at night and resume in the morning. I use a Cast Iron Heat Diffuser to get a low temperature.
  4. Simmer chicken for 6 to 8 hours, beef 12 to 72 hours, and fish 4 to 24 hours. After the bones have been simmering for several hours, remove the bones and meat. Strain the broth. For more recipes click Broth is Beautiful
  5. Optional. Add vegetables that have been cut in large pieces to the broth. I use onions, carrots, and celery. You can also add flavorings at this time. I use bay leaves, thyme and rosemary. Simmer for another hour or until vegetables are soft.

More information is available from the Weston A Price Foundation.
video: Stocks and Soups Video by Sarah Pope
cookbook: Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
by Mary Enig & Sally Fallon