If you aren’t making beef and chicken stock yourself, you honestly should be. You also may have received a bunch of bones from the beef you committed to this year from your local farm (as you should!).
You should be able to make a lot of it and store in restaurant-style take-out containers for the fridge, ziplock bags laid flat in the freezer (not the best – because if you drop one on your foot you will scream words that aren’t even made up yet in the english language) or pressure canned for your larder. However you do it, once you make stock, you will have a hard time buying it from the store and certainly will be more healthy because of it!
- Roast the soup/broth bones at 450 degrees for 45-60 minutes
- 2 carrots, roughly chopped
- 1 medium onion, roughly chopped
- 3 celery stalks, roughly chopped
- 1 head garlic, smashed lightly, top taken off for sure
- 8 black peppercorns
- 2, 3 finger pinches kosher salt
- 3 bay leaves
- one bouquet garnit of parsley, thyme and rosemary
Best method is to put all in your crock pot when you go to bed for 8 or so hours on low and wake up, skim the fat, discard the solids (give bones to dog maybe), and then store in fridge to cool completely. Put into whichever storage containers you like. We prefer restaurant-style take out containers in the 2 cup and 4 cup variety or pressure canning them for our basement food storage (note: stock NEEDS TO BE pressure canned if not frozen – jam-style canning does not work).