2 to 3 pounds meaty bones, such as shank bones or short ribs
3 pounds joint bones, such as knuckle
2 pounds bone marrow bones (can be found at butcher shops and Whole Foods Market)
3 onions (or leeks), roughly chopped
3 carrots, washed and roughly chopped
3 celery, washed and roughly chopped
¼ cup vinegar (apple cider, rice, white wine, or red wine)
4 quarts water
1/2 tsp. thyme
1/2 bunch of parsley, washed
1. Preheat the oven to 350°F.
2. Add the meaty bones to a parchment-covered baking sheet and roast them until browned, about 30 minutes. For more flavor and color you can also use a cast-iron skillet (non-lined). If you use a cast-iron skillet, scrape the bits with a little water, saving the juices.
3. While the meaty bones are roasting, place the remaining ingredients, except the parsley, in a large, heavy stockpot (a 6-quart crockpot works too) to soak for 1 hour. The vinegar will act on the bones and help to draw out the calcium and the gelatin for a rich stock. You can roast the vegetables as well if you like. When the meaty bones are browned, add to the pot, along with any accumulated juices.
4. Bring to a boil, skim the froth that has accumulated at the top of the liquid and then lower the heat to a slow simmer where there is barely any movement. You should not have to add water during this process. You can use a lid if necessary, leaving the broth partially covered.
5. Simmer the stock for 24 to 72 hours, adding the parsley in the last 10 minutes for minerals, then strain. Bring to room temperature and then cool in the refrigerator.
Note: You can leave the stock on the stove for up to 8 or 9 hours. The core is so hot that no bacteria can grow. However, if the core reaches room temperature and then sits for 4 hours hazardous bacteria will begin to form and you will need to boil again. Every time it comes to a boil, skim the froth off the surface.
* You can pick out the meat once it is tender and reserve to add to broths.
* Rule of thumb on stocks: If it has meat on it, roast it.
* If you have a diffuser, it may help balance the temperature while simmering.
Recipe by Nour Amri, RD, CNS, LDN. Inspired by Nourishing Traditions
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