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Unctuous and Cloudy: How to Make the Ultimate Multi-Bone Meat Stock
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How to Make the Ultimate Multi-Bone Meat Stock

Prep Time: 10 minutes
Cook Time: 4 hours
Author: Andrew Gavin
Unctuous and Cloudy: How to Make the Ultimate Multi-Bone Meat Stock
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Ingredients
 

A mix of leftover or uncooked bones, approximately 4 lbs (2 kg)

  • chicken feet
  • chicken carcass bones, from whole roast chicken
  • pork rib rack bones, from pork rib roast
  • ribeye or porterhouse bones
  • pork bones

Additional Flavor Contributors

  • 4 cloves garlic, peeled
  • 1 leek, rough chop
  • 1-2 stalks of celery, rough chop
  • 10 coriander seeds
  • 10 white or black peppercorns
  • 2 bay leaf
  • water, enough to cover the bones by 1 inch

Equipment

  • 1 large pot at least 12 liters

Instructions
 

  • Remove any excess fat from bones.
  • Preparing the Multi-Bone Meat Stock placing all of the bones and vegetables.
    In a large pot place all of the ingredients.
  • Preparing the Multi-Bone Meat Stock by covering all of the bones and vegetables with enough water for a multi hour boil.
    Fill the pot with water to that it covers the ingredients with 1 inch of water (2 cm). In this instance the water filled to the 9.5 liter line on our pot.
  • Place the pot on the stove and heat over high heat until boiling.
  • Once boiling, reduce the heat to medium so that there is only light bubbling (simmer). Cook the stock for 4-5 hours.
  • If any ingredients become exposed add additional water to cover with 1 inch of water. This may be necessary 2 to 3 times, so keep an eye on the stock as it cooks.
  • Unctuous and Cloudy: How to Make the Ultimate Multi-Bone Meat Stock
    Once the time has completed the stock should be a beautfiul golden cloudy color.
  • Remove the stock pot from the heat. Strain the stock through a fine mesh sieve into another large pot or large bowl.
  • At this point you can pour into smaller pint sized containers, ice cube trays or keep in the bowl and cover with saran wrap. If you plan to use within the next week you can keep in the refrigerator. For longer term use store in the freezer.

Notes

The key to this recipe is a mix of different types of bones and the flavors they contribute. Chicken feet are always a good addition to a stock recipe for a more unctuous final product, but keeping bones from roasts and freezing are a great way to stock up as well.
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