This isn’t your average stock recipe. It’s a zero-waste, flavour-packed method for those who regularly cook with whole cuts of meat and want to make the most of every bit.
Saving Bones
Whenever you’ve finished working with something like a whole chicken or a bone-in joint, save the bones. Pop them in a sealed container or freezer bag and keep them in the freezer until you’ve got a good amount to work with. This recipe assumes you’ve done just that.
Ingredients
- A mix of frozen meat bones (e.g. chicken carcasses, beef rib bones, pork bones)
- 2 carrots, chopped
- 2 celery sticks, chopped
- 2 onions, quartered (leave the skin on for extra depth of colour)
- A splash of vinegar (helps extract gelatin from the bones)
- Aromatics of your choice: garlic cloves, thyme, rosemary, sage, peppercorns, bay leaves
Method
- Roast the bones and vegetables Preheat your oven to 200°C (fan 180°C). Spread the bones, carrots, celery, and onions on a roasting tray or, ideally, in the same stockpot you’ll simmer them in. Roast for about 30–40 minutes, or until the bones are deeply golden and the veg is nicely caramelised. This step builds layers of flavour and is well worth the time.
- Simmer Transfer everything to your stockpot (if it’s not already in one) and pour in enough cold water to cover it all generously — for a large batch, this could be up to 10 litres. Bring to a gentle simmer (not a boil), and cook uncovered for at least 3–4 hours. You can go longer if you like — some people simmer stock for 8–12 hours.
- Skim and strain Occasionally skim off any scum or foam that floats to the top. Once done, strain through a fine sieve or muslin into a clean pot or large bowl. Important: make sure you place your strainer over a bowl you’ll actually catch the stock in — it’s surprisingly easy to pour the good stuff down the sink!
- Cool and remove fat Let the stock cool completely, then place in the fridge overnight. The fat will solidify on top — scoop it off and save it if you like (it’s great for frying or roasting). Removing it makes the stock lighter and more versatile.
Notes
- Why vinegar? A small splash of vinegar (white wine or apple cider work well) helps break down the bones and draw out more gelatin and nutrients, giving you that rich, jellied texture once cooled.
- Aromatics There’s no hard rule — bay leaves, garlic, black peppercorns, rosemary, thyme, sage… anything you enjoy. Change it up each time to suit the dishes you plan to use the stock for.
- Storage The finished stock will keep in the fridge for up to 5 days or can be frozen for months. Pour into freezer bags or containers in usable portions — even ice cube trays work well for small hits of flavour.