American harvest stockmaster
Don't put the lids on too tight or you'll never be able to get them off. When the broth is milky-white, strain out the bones and ladle the hot broth into warm, sterile wide-mouth jars. The crockpot method was my idea, borrowed from Laurel's Kitchen (that's how I used to cook beans). This is Rachel Maetsz' recipe which she posted to the paleofood list about a year ago.
Pour rapidly boiling water into the pot, cover the lid with a folded towel, and leave it set on high all day long, adding more hot water if needed. Toss the bones in a crockpot with 1 strip kombu seaweed, a bay leaf and a splash of red wine or cider vinegar, and a pinch of sea salt if desired. To Print or Pin the Recipe, or to Post and/or Read Comments (Rich stocks are needed when a sauce requires lots of taste but only a limited amount of liquid, for example, "Oyster Sauce for Beef." For example, if your recipe calls for 1 cup "Rich Stock," start it with at least 2 cups of strained basic stock. Strain the basic stock, then continue simmering until evaporation reduces the liquid by half or more. (Note: Remember if you are short on time, using a stock simmered 20 to 30 minutes is far better than using just water in any recipe.) Strain, cool and refrigerate until ready to use. The pot may be uncovered, or set the lid on it askew. Bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 (unless directed otherwise in a recipe), replenishing the water as needed to keep about 1 quart of liquid in the pan. Place all ingredients in a stock pot or a large saucepan. (When you brown the bones and vegetables, the natural sugar in both caramelizes on the surface, which gives the stock a fuller taste and adds color when it dissolves in the stock water.) Always start with cold water-enough to cover the other stock ingredients. If desired, you can first roast meat bones and vegetables at 350F until thoroughly browned. (you can also substitute oyster liquor for all or part of seafood stock called for in a recipe). Also, you may include bones and any excess meat (excluding livers) from meat or poultry, or shells or carcasses from seafood, used in the recipe(s) you're cooking, orġ 1/2 to 2 pounds backs, necks and/or bones from chickens, guinea hens, ducks, geese, rabbits, etc.ġ-1/2 to 2 pounds beef shank (preferred) or other beef or turtle bones.ġ-1/2 to 2 pounds pork neck bones (preferred) or other pork bones.ġ-1/2 to 2 pounds rinsed shrimp heads and/or shells, or crawfish heads and/or shells, or crab shells (2-1/2 to 3 quarts), or rinsed fish carcasses (heads and gills removed), or any combination of these. The recipe calls for the onion and garlic to be unpeeled and quartered. Notes: To the basic stock, you can also add vegetable trimmings from the recipe(s) you are serving, in place of the onion, garlic and celery.