Bone Stock

[Jason]

I cant find the video or recipe, but i know Steven Rinella had a game stock recipe and a Demi Glace recipe also.

Here's a couple youtube videos on how to..

[NRA4LIFE]

My wife and I make our own stock out of just about everything.  We save all of our beef scraps and bones in the freezer and make stock out of them when we have enough.  If you put it in the fridge over night you can get all the fat off the top and make it almost fat free.  We make stock out of turkey carcasses, chicken bones, ham bones, pork scraps, shrimp shells, etc.  And the best is the liquid left over from pressure cooking razor clam necks.  That is like liquid gold.

[Angry Perch]

We make bone broth every couple/few weeks. Standard ingredients for us are feet. Pig feet, cow feet, chicken feet. We'll often throw in some pork neck bones, mostly because they have some meat which adds flavor. Roast in the oven for an hour, then into the crock pot with enough water to cover and a splash of vinegar. I've used some deer shanks mixed in, and it was good also. For us, it's more about tendon, cartilage, connective tissue than the bone itself. Set's up in the fridge like ballistic gel!

[ctwiggs1]

NRA - might want to research that fat.  It's actually quite healthy. 

[NRA4LIFE]

Funny.  My wife thinks it's gross so I just go with it.

[jennabug]

I love making stock. To the point where we often have too much of it. 

I haven't made any with wild game yet, but I've done chickens, turkeys, and prime rib bones.  I use the slow cooker and toss in a bunch of veggies, seasoning and the what's left of the carcass. 

I also did some stock from/with pork carnitas this weekend.  I made the the pork roast in the slow cooker, refrigerated the stock and drippings separate from the shredded meat on Saturday.  Then Sunday I peeled the fat layer off the stock and reduced the rest of it on the stove.  The shredded pork was then lightly 'fried' again with olive oil and the reduced stock.     I put half of it into enchiladas with green sauce, and the other half into the freezer for a quick weeknight meal.

We make bone broth every couple/few weeks. Standard ingredients for us are feet. Pig feet, cow feet, chicken feet. We'll often throw in some pork neck bones, mostly because they have some meat which adds flavor. Roast in the oven for an hour, then into the crock pot with enough water to cover and a splash of vinegar. I've used some deer shanks mixed in, and it was good also. For us, it's more about tendon, cartilage, connective tissue than the bone itself. Set's up in the fridge like ballistic gel!

Angry Perch, How to you clean the chicken feet before use?  I always feel uncertain about adding feet.

[ctwiggs1]

Funny.  My wife thinks it's gross so I just go with it.

I agree.  If you just look at it accumulated on top, it looks nasty.  I kind of have to turn away while letting it re-heat so i don't have to imagine eating it later LOL

[sumpnz]

Sumpnz, you'll have to forgive the weird foo-foo feeling this site gives you, but the research is pretty solid.

https://www.westonaprice.org/health-topics/food-features/broth-is-beautiful/

I'm not sure I'm at the point where I will be keeping hooves, mostly because I just don't want to spend hours cleaning all the crap and dirt out of them.  That being said... We are killing the animal, seems kind of disrespectful to not get the most out of it.

You can buy pigs feet so easily I'd not worry about not saving a deer or elk hoof.

I got 4 pigs feed recently for free.  I know a family that raises pork and they gave them to me as otherwise they'd have just gone in the garbage.  Mind you, I'll have to scald/scrape them myself as they skin their pigs.  If you don't want the skin, you can also just buy pigs feet at Fred Meyer for $2.29/lb.  Ethnic grocers might have them cheaper.

[pcal]

I buy chicken feet from Saars grocery and they are already peeled but I have to clip the nails off.If you are taking the feet off of a freshly killed chicken it requires a blanching to remove the outer skin (yellow).Putting the feet in cold water after blanching in boiling h2o and then peeling them will get rid of any dirt,too.

[ctwiggs1]

I buy chicken feet from Saars grocery and they are already peeled but I have to clip the nails off.If you are taking the feet off of a freshly killed chicken it requires a blanching to remove the outer skin (yellow).Putting the feet in cold water after blanching in boiling h2o and then peeling them will get rid of any dirt,too.

Just like tomatoes?  Might have to try that sometime.

[Angry Perch]

Just add water and a splash of vinegar.