Re-Roasted Bone Stock (Free and Fabulous)

Re-Roasted Bone Stock (Free and Fabulous)

00:00 Intro
00:31 How my stock making evolved
04:21 Roast the Bones
06:14 Simmer Stock
07:12 Strain the Solids
07:42 Degrease and Reduce
09:35 Freeze

Note: My bags typically contain some mixture of chicken carcasses, wing tips, necks, leg and wing bones. They can be raw or cooked. If you have bones leftover from turkey, pork, veal or beef, you can add them too. I wouldn’t add lamb bones since they have a very pronounced flavor. If you can get your hands on chicken feet, they make amazing stock. All ingredients are optional except for chicken bones and water.

2 gallon zip lock bags of frozen chicken bones and parts (see the note above)
4 Tbsp tomato paste
2 carrots, chopped
2 celery ribs, chopped
2 yellow onion, chopped
2 bay leaves
1 tsp whole black peppercorns
A handful of fresh thyme sprigs
A handful of fresh parsley sprigs

Preheat the oven to 500 degrees. Dump the frozen bones on a baking sheet. Place in the middle of the oven and turn on the convection fan if you have it. After 7 to 10 minutes, the bones will have defrosted and you can spread them out. Some might already be brown enough to remove.

Keep roasting the bones, checking every 5-10 minutes, and removing the brown ones as they are done. It typically takes me 15 to 20 minutes to get a good color on everything. Dump all the bones into an 8 quart pot.

Add tomato paste to the baking sheet and enough boiling water to cover the bottom. Let it sit for 5 minutes. Scrape up all the brown bits. Dissolve the tomato paste. Dump into the pot with bones. Cover the bones with cold water by a couple of inches. Cover with a lid. Set over high heat and bring close to a simmer, but not quite to prevent a boil over. Uncover and bring to a simmer. Once the bubbles are breaking the surface, reduce the heat enough to maintain a very gentle simmer and cook for 3 to 5 hours depending on what works well with your schedule. Of course you can also pressure cook on high for 1 to 2 hours with a natural release.

About 30 to 60 minutes before you are done, add the chopped celery, carrots, yellow onions, parsley and thyme sprigs, black peppercorns, and a bayleaf. If it’s more convenient to add all the veggies in the beginning, go right ahead, but the aroma will be more potent if you don’t cook them for hours and hours.

Strain the stock through a fine mesh strainer into a 4 quart pot. Pour a couple of cups of water over the bones to remove the remaining gelatin. Cover the pot. Swoosh it around and strain. Let the stock sit for 5 minutes. Degrease without being too obsessive. Turn up the heat and bring the stock to a rolling boil. Reduce 4 times (every 4 cups become 1 cup). Pay attention as you get close. You should have roughly 4 cups left. Cool to warm. Divide between containers. Put in the fridge uncovered until solid. Cover, label, and freeze.

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