Soup Base - Beef, Chicken, Lamb Or Pork

Name: Soup Base - Beef, Chicken, Lamb Or Pork
Total time: 7200 s
Yield: 20 servings
Cuisine: American
Ingredients: 1 lb Beef, chicken, lamb or pork bones.; 3 tbsp Sea salt - you can use any edible salt here but if you use iodized salt use a little less.; 4 quart Filtered water; 2 tbsp Rendered animal fat or butter - if necessary

Daniel B. Hardt @cook_3243030

Eugene, Oregon

I use this one tblsp @ a time for soups and sauces. I learned how to do it while investigating easier soup preparation at my work. It takes less space than stock in the cooler and works just as well. Sometimes even better.

Daniel B. Hardt @cook_3243030

Saved

Ingredients

2 hours

20 servings

1 lbBeef, chicken, lamb or pork bones.
3 tbspSea salt - you can use any edible salt here but if you use iodized salt use a little less.
4 quartFiltered water
2 tbspRendered animal fat or butter - if necessary

Saved

Steps

2 hours

1

I get my bones from asian markets typically. They are prevalent in my area and always have a good selection. And they are way cheaper then a typical supermarket that may not even have bone scraps. I always get some with extra fat so I can render it off in the oven first because baking or frying with it is pure delicious magic. For beef and pork I like to get knee bones. Lamb I like to use leg and neck bones. Chicken is a little trickier: I use a combo of bones that I've kept from other dishes. I rinse them off and freeze them till I have enough to make a batch. I'll add chicken feet to the mix as well. They have a little fat and a lot of flavor.
2

Using some animal fat or butter, brown the bones over medium high heat (if you already browned them in the oven you can skip this step).
3

Add 2 quarts water and reduce till you can see the bones.
4

Add the rest of the water and reduce again until the bones become uncovered. Now if you are like me and want to get the most nutrition out of your food. You can continue this process several more times and the bones will dissolve releasing their calcium and other goodness that will also enrich the overall flavor. I do this all the time at home.
5

Once you can see the bones again strain the liquid into another smaller pot using a sieve or colander with cheese cloth to get all the particulate out.
6

Continue to reduce until liquid becomes thick and syrup in consistency.
7

Remove from heat and let cool a while before storing in a glass jar. It will keep for at least 2 months in the fridge. I use mine a lot for soups and sauces. So I never tried to keep it longer than that. But I suppose it could last up to 6 months so long as its kept refrigerated.