Betsy’s Basic Bone Broth (Stock)

My Ingredients:
*2-4 Tbl. Apple Cider Vinegar
*Beef or poultry bones and skin (can also use pork or fish bones)
*Frozen saved vegetables ends

My supplies:
*7-8 quart Stock Pot
*small, fine metal strainer
*2 or 4 cup plastic containers to freeze

Prepare the meat as you would normally and save the bones (can be frozen to make stock later). Put bones in stock pot and cover with water. Add vinegar and let soak cold for 30 minutes to 1 hour to soften bones. Bring to a boil and skim off any risen foam with a spoon.

Add vegetable ends (I save vegetable ends by putting them in a ziplock bag in the freezer as I get them), fill pot with water, bring to boil again, then lower to simmer and cover for 12-24 hours.

Then strain out the solids and refrigerate an hour or until you can easily remove the fat from the top. Use within a few days or freeze for later use. You can use the fat for cooking or give it to your pets who will love you forever 🙂
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Stock is useful for any number of things – cooking grains as well as flavoring soups and other dishes – and is healthy also! Can’t beat that combination.

~B.