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 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 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!

Homemade Organic Beef Stock

There are many recipes for making beef broth out there.  Some people add vegetables to their stocks but since I make Homemade Organic Vegetable Stock, I generally don’t add any to my beef broths or stocks.  What I add that makes it so special is a beef kidney!  I swear this makes the stock so wonderful!  I do not season my stocks because I want to be able to do that when I make my dishes since each one requires a slightly different amount of salt and other seasonings.  I generally just add the beef broth or stock to a recipe and some vegetable stock as well.  To each their own, but this works for me.

Here’s What You’ll Need:

  • 1 cow kidney, optional (it makes the stock simply marvelous if you add one, though!)
  • 1-2 lbs. marrow bones (or joint bones, soup bones, or rib bones (it’s really frugal if you make BBQ Beef Ribs, then use the bones for this recipe!)
  • unchlorinated and unfluoridated water

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 Cow bones and kidney 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. 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!