COOKING WITH THE WHOLE ANIMAL
In our efforts to minimize food waste we offer stock, bones and offal from the same pasture-raised animals we source for our cases. Bones from these healthy animals are rich in collagen and connective tissue, ideal for homemade bone broth or a thick, luscious reduction. Stock made simply from roasted bones and water, such as ours, can be used for an endless number of things. Try it as a base for soups and stews, use it to add a nutrient and flavor boost when braising and cooking grains or heat some up for just plain sippin’.
This recipe from “Why You Should Be Cooking With Bones, Fat and Skin” calls for beef bones but the method is the same for any other animal bones you like. We like to make the process even easier by using a slow cooker that can safely simmer away for 24 hours or more.
Roughly 4 pounds of neck, knuckle, and/or marrow bones
4 quarts water (or enough to cover bones)
3 each celery, carrots and onions, if desired
- The basic rule here is that it should be easy, or you won’t do it. So if you want to roast your bones, go for it. It’ll result in a darker, richer-tasting stock, but it’s not necessary.
- If you want to add things like onion, celery, carrots, vinegar and whatever other spices, go for it. Just add enough water to cover your bones while leaving some room at the top for expansion.
- You’ll want to bring to a boil and then simmer for as long as you can; 12 hours is preferable, but if you’ve only got four, then so be it. Some people like to skim the fat off the top; I don’t. But if you’ve got the time, go for it. That’s all there is to it.
- Let it cool and refrigerate up to four days or freeze. Season however you’d like.
GO BEYOND BEEF (AND CHICKEN)
Beef and chicken bones are typically the most popular choices when making bone broth at home, but don’t get stuck in a stock rut. Our pasture-raised pork and lamb bones have the same health benefits and can be used in the same way you would use beef or chicken. Better yet, grab a smattering of different bones to make your own signature stock. Go ahead and experiment with lamb, goat and pork, and add any spices you wish!
If you’ve got your heart set on chicken broth, that’s great too. Save raw or leftover rotisserie carcasses in the freezer until you’ve got enough bones for your stock, or supplement with bones from the shop for a faster turn-around. Grab a pack of chicken feet for extra collagen and an even more gelatinous broth. Take it a step further by adding vegetable scraps to your stock as well. Carrot shavings, onion peels, celery tops, parsley stems and fennel fronds make for great additions. Throw it all in a slow-cooker for 24 hours, strain through cheesecloth and season to taste and you’ve got yourself some beautiful homemade bone broth.