For the best and richest flavour use fresh bones, not already roasted bones. Using the bones from a cooked roast or chicken, gives you a less dense flavour. The flavour has been absorbed by the meat while it was cooking.
Change up your stock depending on the fresh bones you have. I make stock from beef, chicken and lamb bones.
- heat, simmer covered for 16 hours.
- Cool slightly, pour into 4 cups jars. Let cool, remove fat. Either use within 3-4 days or freeze in a freezer container.
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