Homemade bone broth, or stock, is super easy to make, and you already have the ingredients most of the time.
After every whole roasted chicken, turkey, t-bone, ham, or fish you prepare for the table, you have another opportunity to make something special from the bones. Even vegetable stock is easy peasy to create from the chopped ends and pieces of another meal.
We’re making rich bone broth, or stock, with this recipe. And we’re using a slow cooker (or you could use an Instant Pot) since this house uses propane for cooking, and this is a slow cooking process.
I generally don’t use a recipe for stock, since I just toss whatever I have on hand, and eyeball the water. But then, I’ve made so much stock over the years that its now second nature. Here are the basics, though, for making your own signature stocks.
Stock from smoked bones
We save bones from our house-smoked meats to make a rich smoky broth. We use smoked broth for bean soup (or any bean dish, like chili), making tamales, or any dish where you want to kick up the smokiness. Although I have not experimented with smoked beef; smoked chicken bones or pork bones make excellent smoked stock.
Freezer Stock Bag
We save all the onion peels, veg ends, garlic paper, whatever veg-related item (but not things like potato peels) that can improve a stock in a big dedicated ‘Stock Bag’ in the freezer. When its time to make stock, just transfer as much from the bag as needed into the pot. We make stock regularly so the frozen bits aren’t ages old, but perhaps just a few weeks.