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6475 Belding Rd. NE Rockford, MI 49341

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Posted on 12-11-2014


Stock is the backbone of every soup. There are basically three types:
Beef (or for you hunters: Vension)...

There are two ways to make stock:
1. Crockpot (easiest) 2. stovetop

Throw everything into a crockpot on low for 24 hours, or throw everything into a large soup pot on your stove top and simmer for 5-10+ hrs.

Basic Recipe:
toss in bones (and/or veggies)
dash of salt
tablespoon or two of Braggs Apple Cider Vinegar (will help pull the nutrients from the bones)
Fill with water
And away you go!!!
Make sure you strain out veggies and bones before you use it.

You can store your extra stock in your freezer. Place liquid in canning jars with 1 inch of head space. Cool the full jars in your fridge for 24-48hrs, then pop in your freezer.

Bone broth (or Beef/chicken stock) is fantastic for when you are sick, and to help you not get sick. Just warm some up, add spices (especially garlic), dump in a mug, add in some good raw butter and/or coconut oil, maybe a dash of salt, and enjoy.

It's easy to make chicken stock when you cook a whole chicken in the crockpot, serve it, de-bone it, and then throw the bones back in the crockpot with water, vinegar, any veggie scraps.
Save your all your veggie scraps from previous prep work by storing them in the freezer in a gallon bag. When the bag's full either make veggie stock or throw in the veggies with your bones.
You can ask for soup bones (beef) from a local butcher.
Hunters, save the leg bones from your animal, saw into pieces and throw in the water.

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