The real purpose of making a stock is to have the anti-inflammatory proteins which are composed of amino acids. These acids are found in large amounts in the collagen of the joints and also in the bones. The gelatinous stock should be like jello when refrigerated. This means it is full of gelatin and high in the anti-inflammatory proteins glycine, proline and hydroxyproline. Once you have reached your full physical growth, the aging process begins and our levels of CO2 can lower, our thyroid levels and energy production levels can drop and our cortisol levels, which may cause inflammation, can go up. Drinking gelatinous stock is one way to keep inflammation down in your joints and soft tissues. The kinds of bones we recommend below have the highest amounts of collagen.
CONTRIBUTED BY: DODIE ANDERSON
Extra large stock pot with cover
Large bowl for rinsing/cleaning
Large bowl for cooling the stock
Storage containers/ice cube trays with sliding cover (if available) for storing
6-8 lbs/2 1⁄2-3 1⁄2 kg any combination of either beef oxtail or beef knee joints (probably from a farm), lamb necks, or chicken/turkey carcass including necks, wings and feet. You can also buy the necks, wings and feet separately. Oxtail and chicken feet make the best and thickest stock. Do not use bones like ribs or shanks with a lot of bone marrow if you want to avoid high levels of iron. High iron levels can set off oxidation of fatty acids which can result in free radicals and other health problems like age spots on your skin (lipofuscin) and a slowing down of your metabolic rate.
If you use chicken feet, be sure they were not soaked in chlorine or disinfectant.
Filtered/purified water to cover bones.
Optional: between 1-3 tbsp lemon juice or white vinegar to aid leaching of calcium from bones
PREPARATION AND COOKING TIME
Prep time: 10 minutes
Cooking time: 2-4 hours or when stock tastes rich and flavorful, not watery. This is an indication that the stock will be gelatinous. Making a good stock generally takes practice!
Totally defrost frozen bones in the fridge. This may take from two to three days depending on the size of the bones. When defrosted, rinse to clean.
In extra large stock pot cover bones with about an inch of filtered/purified water. Don’t overdue the water! When the condensed stock is cold, it should be solid like jello.
Add 1-3 tbsp of vinegar or lemon juice. Use plain vinegar without a strong flavor that could affect the taste of the stock.
Simmer for 2-4 hours in a covered pot. You may need to add additional water if the heat is too high but try to cook it on simmer.
Scoop off and discard scum with a slotted spoon.
When cooked, use a slotted spoon to remove meat and bones from the stock pot. Discard bones and save meat for soup, stews, or pet cats and dogs. This meat does not freeze well.
Strain stock into a large bowl and refrigerate for four to six hours or overnight. This will allow the fat to rise to the top. When this is complete, remove stock from the fridge and scrape off the fat. With beef or lamb broth, the fat will be solid and easy to remove, perhaps almost in one piece, because it is so saturated. Chicken fat will be softer because, generally, poultry keeps polyunsaturated fatty acid (PUFA) in the tissues. This PUFA will not harden and will stay somewhat runny because it has a molecular structure that is not stable and allows oxygen molecules in. Fats that do not harden in the refrigerator are unstable fats. You want to eat them in very tiny amounts because they oxidize and turn into free radicals or acrolein that can do toxic things in your body.
Once cooled sufficiently, scrape off fat and discard.
To freeze the stock, heat until liquid again and pour into storage containers leaving room for expansion. For smaller portions, freeze in ice cube trays. When frozen, remove cubes and store in plastic bags in the freezer for easy access.
Varies and depends on how many bones you have.
Enjoy at least ¼ - ½ cup salted stock daily or add it to your favorite soup, stew or gravy recipe.
Stock will keep in the fridge for 5-7 days or in the freezer for up to six months.