Homemade Organic Lamb Stock

Here’s What You’ll Need:

• 1-2 lbs. marrow bones (or joint bones, soup bones, or rib bones
• unchlorinated and unfluoridated water, to cover bones

Here’s How I do it:

1. If you have longer bones, such as rib bones, chip the bones before you begin to cook them.  That way you’ll get more of the marrow in your stock.
2. Put the bones into a stockpot and fill to 1″ above the bones with water.
3. Boil the bones; Put on low heat to maintain a simmer and cook for 2 to 3 days.  (You may take it off of the heat to leave your house or to sleep at night.  It won’t hurt the stock at all to simply start it up the next morning or when you return from your errands.)
4. Check your stockpot periodically and stir the marrow bits back into the simmering water.
5. Once they have cooked, take the remaining marrow out of the bones and place on a plate to cool.
6. Pour the liquid into glass containers.  I use Ball canning jars with plastic lids.  Place the beef broth into the refrigerator if you’ll use it within 5-7 days or place it into the freezer (Make sure you have left ample space for freezing!) if you won’t use it in that time frame.
7. Enjoy!

Homemade Organic Turkey Stock

Here’s What You’ll Need:

• Bones from one organic turkey carcass (If there’s some meat left on it that’s okay.)
• Unchlorinated and unfluoridated water, enough to cover the turkey bones by at least 1 inch

Here’s How I do it:

1. Place the turkey bones into the pot
2. Make sure that you fill the pot with water so that there’s at least an inch over the turkey bones.
3. Boil the water then turn the heat to a simmer
4. Boil for at least 2 to 3 days.  (You can turn off the heat at night or when you leave the house, it will not affect the stock.)You may also put vegetables into the stock but I use my leftover vegetable pieces for my Homemade Organic Vegetable Stock.  Something that I’ve read about but have not tried is baking the bones before placing them into the stock pot.

Homemade Wild Caught Fish Stock

There are a lot of recipes that call for seasonings in stocks.  I prefer to leave mine without seasonings because they are more versatile when cooking dishes of various types.

Here’s What You’ll Need:

• wild caught fish heads and bones
• unchlorinated and unfluoridated water, to cover

Here’s How I do it

• Place the fish bones and heads into a large stock pot.
• Fill with water 2″ above fish pieces, cover.
• Bring the pot to a boil.
• Reduce the heat, and simmer for 2 -3 days. (You can turn off the heat if you have to leave the house and turn it back on when you get home without ruining the stock.)
• Strain as many times as necessary to remove the grit from the stock (clarify).
• Enjoy!

Homemade Organic Espagnole or Brown Stock

Here’s my method for making this fancy and flavorful stock.

Here’s What You’ll Need:

• 1 lb. (about 3-4) organic grass-fed veal or beef soup bones
• 2-4 sprigs organic fresh parsley, whole
• 3 organic carrots, thoroughly rinsed and cut into large pieces
• 1 organic yellow onion. peeled and cut into eighths
• 3 organic celery ribs, thoroughly rinsed and cut into large pieces
• 3 organic garlic cloves, unpeeled and whole
• unchlorinated and unfluoridated water
• freshly ground organic peppercorn blend
• 1-1/3 cups organic crushed tomatoes (do not add with vegetables)

Here’s How I do it:

1. [Optional step]  Preheat the oven to 400° Fahrenheit.  Place the bones in a 9″x13″ casserole dish and cook for 30 minutes.  Add the vegetables and cook for 30 additional minutes.  Remove the bones and vegetables and remove the fat from the pan (save for another use).  Pour any juices into the pot along with the vegetables and bones.
2. Add the vegetables, parsley, pepper and bones to an 8 quart stock pot and cover with 2 quarts of water.
3. Bring to a boil, then reduce to a simmer for 6 hours if you roasted the bones and vegetables or for 48 hours if you did not.
4. Remove the bones and large vegetable pieces from the pot.
5. Strain into 1-2 half-gallon glass Mason jars.
6. Allow the stock to cool completely before placing in the refrigerator.
7. Degrease (remove the fat from) the stock and place it into a clean stock pot.
8. Add the tomato sauce to the pot and mix well.
9. Bring to a boil then reduce heat; Simmer for 30 minutes.
10. Enjoy!

Homemade Wild Caught Shrimp Stock

There are a lot of recipes that call for seasonings in stocks.  I prefer to leave mine without seasonings because they are more versatile when cooking dishes of various types.

Here’s What You’ll Need:

• 2 1/2 pounds wild caught shrimp shells and heads
• unchlorinated and unfluoridated water, to cover

Here’s How I do it

• Rinse the shrimp shells and heads with hot water.
• Place into a large stock pot.
• Fill with water 2″ above shrimp pieces, cover.
• Bring the pot to a boil.
• Reduce the heat, and simmer for 2 -3 days. (You can turn off the heat if you have to leave the house and turn it back on when you get home without ruining the stock.)
• Strain as many times as necessary to remove the grit from the stock (clarify).
• Enjoy!

Homemade Clam Stock

Okay, this one can be a bit tricky because clams are really, really dirty.  Make sure to wash the clam shells as best that you can with just hot water.  You’ll have to strain this one a few times to get all of the grit out.  Use in recipes where ever it asks for clam juice.

Here’s What You’ll Need:

• Wild caught clam shells
• Water, to cover

Here’s How I do it:

• Wash the clam shells with hot water.
• Place into a large stock pot.
• Fill with water 2″ above clam shells, cover.
• Bring the pot to a boil.
• Reduce the heat, and simmer for 2 -3 days. (You can turn off the heat if you have to leave the house and turn it back on when you get home without ruining the stock.)
• Strain as many times as necessary to remove the grit from the stock (clarify).

Your stock will have a light yellow color to it.

Homemade Organic Pork Stock

Save your pork bones in the freezer and once you have enough, make pork stock.

Here’s What You’ll Need:

• 1-2 lbs. organic pork marrow bones (or organic joint bones, organic soup bones, or organic rib bones–it’s really frugal if you make BBQ Pork Ribs, then use the bones for this recipe!)
• unchlorinated and unfluoridated water, to cover

Here’s How I do it:

1. If you have longer bones, such as rib bones, chip the bones before you begin to cook them.  That way you’ll get more of the marrow in your stock.
2. Put the bones into a stockpot and cover them with water to 1″ above the bones.
3. Boil the pork bones then put on low heat to maintain a simmer.  Cook for 2 to 3 days.  (You may take it off of the heat to leave your house or to sleep at night.  It won’t hurt the stock at all to simply start it up the next morning or when you return from your errands.)
4. Take the bones out of the stock pot, allow them to cool a bit, then break them into smaller pieces.
5. Check your stockpot periodically and stir the marrow bits back into the simmering water.
6. Allow to simmer for an additional 1 – 2 days.
7. Once they have cooked, take the remaining marrow out of the bones and place on a plate to cool.
8. Pour the liquid into glass containers.  I use Ball canning jars with plastic lids.  Place the pork stock  into the refrigerator if you’ll use it within 5-7 days or place it into the freezer (Make sure you have left ample space for freezing!) if you won’t use it in that time frame.
9. Enjoy!