Gelatinous stock
1
- ⏲️ Prep time: 10 min
- 🍳 Cook time: 2-4 hr
- 🍽️ Servings: Varies
Ingredients
- 6-8 lbs (2½-3½ kg) bones (beef oxtail, beef knee joints, lamb necks, or chicken/turkey carcass, necks, wings, feet)
- Filtered or purified water (to cover bones by 1 inch)
- 1-3 Tbsp lemon juice or white vinegar (optional)
- Pickling salt (to taste)
Directions
- Defrost frozen bones in the fridge for 2-3 days, then rinse clean.
- Place bones in a large stock pot, cover with water 1 inch above bones.
- Simmer covered for 2-4 hr, adding water if needed, until rich and flavorful.
- Scoop off and discard scum with a slotted spoon.
- Remove meat and bones; discard bones, save meat for other uses.
- Strain stock into a bowl, refrigerate 4-6 hr or overnight.
- Scrape off and discard fat from chilled stock.
- Reheat stock to liquefy, pour into containers or ice cube trays, and freeze.
Contribution
By Dodie Anderson