I've been doing this for about a year now. I have always frozen it but now that I have a pressure canner going that route. Leaves more room for meat in the freezer.....
Save all your bones. Bones of all kinds however best to keep close to the same size so chicken bones and beef rib bones will work but will make the end result more cloudy. I'm not too concerned with cloudy but the one time I did all of one kind it was better. Don't worry if they have been chewed on by people, we'll kill all that stuff.
You do save all your scraps of veggies you have form the chopping block, right??? Carrot and celery butts, garlic tips. Onion roots. That celery bunch you forgot about in the fridge and was a bit too wilted to use in your salad? (you could have cut the butt and put in water for a couple days to re hydrate). I don't use carrots in this, mostly onion, celery and garlic scraps. I'm going to use rosemary next time since I have a giant rosemary bush.
Thaw all bones.
Sheet pan loaded up with bones and veggies all mixed up {thaw veggies if you like}
Put in oven, turn on to 450-500
When your kitchen is full of smoke, turn off oven and remove sheet tray
Biggest stock pot you got, mine is about 4 gallons
Cover with water plus a few inches. I use warm water it takes less time for next step
Turn on high {covered} until boiling and leave for 10 minutes uncover if boils over just make sure it keeps boiling
Turn to low and cover for the next 2-5 days
I like to go for about 5 days with in watching the simmer you only get a bubble every 5-10 seconds. You will prob need to tweak the temp settings a couple times but it does need a true simmer not a boil.
Simmering is a food preparation technique in which foods are cooked in hot liquids kept just below the boiling point of water (which is 100 ?C or 212 ?F at average sea level air pressure), but higher than poaching temperature. To keep a pot simmering, one brings it to a boil and then reduces the heat to a point where the formation of bubbles has almost ceased, typically a water temperature of about 94 ?C (200 ?F) at sea level.
I use a glass lid so I don't have to remove. Two reasons: removing allows heat to escape but if you are using a large enough pot that is not too much of a concern. Removing allows airborne 'stuff' to get in. If doing this correctly just enough pressure from the hot liquid to keep bad guys out then when I do decide to turn it off to cool the reverse pressure seals it off enough to keep bad guys out.
Like I said, I used to freeze now in a jar. Was always a pain to microwave at last minute as I was deciding what to cook for the night. Pretty stoked.
It is pretty stout so you may need to adjust to taste as you use it. Note there is no salt in this so you need to season to whatever recipe you are doing.
Rice - use instead of/mixed wiht water for your steak side dish
Soup - onion soup like you've never had before
Soup - add barley and veggies or rice and veggies or whatever
Soup - see above and add leftover steak/roast
Egg noodles - when you drain add a bit of this to keep moist {good for large families/buffet style}
Ramen - admit it we all have a few twelve cent ramen pack in the cabinet. Throw away the packet and add this after draining. Then cut up a hard boiled egg and add some green onions and maybe celery or celery leaves
French Dip - au jus is ready just find your own bread and meat combo
Pho - Amazon has a great selection of noodles. Try some and google pho recipies
Red sauce - if you are goinng basic on using just hamburger or something wiht a can of somehting for pasta try adding a cup to the sauce. Depth of flavor
Mushrooms - add a splash after you have carmelized your mushrooms, add a bit of butter and dress your steak
and more...
