Go Back
–+ servings
BONE STOCK – paleo recipe
Stav Kogan

BONE STOCK

Print Recipe Pin Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 lbs beef bones or 1 whole chicken carcass
  • 4 carrots, broken in half
  • 4 celery sticks, broken in half
  • 2 bay leaves
  • 1 large onion, skinned and quartered
  • 1 head of garlic, halved across the cloves
  • 1 Tbsp salt
  • 1 Tbsp whole black peppercorns
  • 1 tsp mustard seeds
  • 8 C water

Method
 

  1. 1.
  2. Place all ingredients in a stock pot or slow cooker, covering with water.
  3. 2. If using pot on stovetop, cook on high until boiling, then cover and reduce heat to low; if using slow cooker, set to low.
  4. 3.
  5. Simmer chicken stock for 6 hours or 12 hours for beef.
  6. 4.
  7. After cooking, strain stock to remove remaining vegetable and bone solids.
  8. 5. To skim the fat from the broth, place stock uncovered in refrigerator overnight and remove hardened layer the next day—set aside for cooking.
  9. 6. Store in sealed containers in refrigerator or freezer.

Tried this recipe?

Let us know how it was!