Making stock is very simple and has great benefits. Essentially, stock is just adding bones to water and cooking for a long time. If you can boil water, you can make stock!
The benefits of bone broth are numerous, not to mention very comforting when sick.
- large pot (4 – 6 L size)
- bones (chicken carcass, 1-2 lbs of beef bones, etc)
- 1 onion or leeks
- 4 ribs celery
- 2 carrots
- 1 tbsp vinegar (or other acid like lemon juice)
- 1 tsp whole peppercorns
- 1 tsp of salt
Put everything in the pot, fill with water and bring to a simmer. Simmer for 12 – 24 hours. Strain to remove bones, skin and vegetables. Cool and remove the fat (save to use at a later date). Store in the refrigerator or freeze for future use.
Tip: if you will be using the bone broth as single servings, i.e. you will be drinking a cup of it while sick, freeze in ice cube trays. Pop out when frozen and store in a container in the freezer. Defrost desired amount when needed.