Saturday, May 19, 2012

Basic Bone Stock

There are many kinds of stock that people use - vegetable stocks, meat stocks, bone stocks etc. I enjoy using stocks in my cooking as well because it gives more flavor, and often substitute water with stock. I always keep the bones of my whole chickens, pork chops, root ends of spring onions etc and make stock out of these.



Ingredients
  • all sorts of bones - mostly chicken and pork
  • [optional] shrimp/crab/lobster shells
  • [optional] stalks of green onion/celery

Method (for slow cooker)
  • Put all the bones, stalks, shells etc. in the slow cooker, and fill the slow cooker with water, almost covering all the bones. (Just almost.)
  • Turn the slow cooker on high for at least 8 hours.
  • After 8 hours, strain away the bones, and pour the stock into a stockpot.
  • Bring the stock to a boil, then turn down the heat to a simmer.
  • Reduce the stock until its volume has halved. 
  • Let cool, then store in the refrigerator. 




Method (for stove top)
  • Put all the bones, stalks, shells etc. in a large stock pot, and fill the stock pot with water, almost covering all the bones. (Just almost.)
  • Bring the water to a boil, then turn down the heat to a simmer, cover, and simmer for at least 8 hours.
  • After 8 hours, strain away the bones, and pour the stock back into the stock pot.
  • Bring the stock to a boil, then turn down the heat to a simmer.
  • Reduce the stock until its volume has halved. 
  • Let cool, then store in the refrigerator. 

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