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.
- 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
- 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.
- 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.
- 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.
- 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
- 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