Bone Stock

4.0/5 rating (3 votes)
Bone Broth

We make a week’s supply of stock and freeze any that we’re not going to use within five days. We use it liberally in our soups, stews, and any savory dish that calls for liquid. Or, for a quick energy boost, we season it to taste and drink it as an on-the-spot restorative. I often toss in a square of the mineral-rich kombu seaweed, which adds even more nutrients and enhances the stock’s savory (umami) flavor.


  • 2 lbs. raw or cooked bones (buffalo, beef, lamb, pork, poultry, or game, or a combination)
  • 4 quarts water
  • 2 Tbs traditionally aged vinegar or ½ cup wine (any type)
  • Unrefined salt
  • 1 onion, peeled
  • 1 carrot
  • 1 garlic clove
  • 2 bay leaves or 1 celery stalk with leaves
  • 1 to 2 Tbs spices of choice


Place the bones and water in a 6- to 8-quart nonreactive stockpot. Bring to a boil over medium-high heat, then reduce the heat and simmer for 5 minutes with the lid off. Skim off and discard any foam that rises to the surface. Add the vinegar and season with salt. Return to a simmer, then reduce the heat to the lowest setting so the stock is at a bare simmer and cook for about 24 hours for poultry and 48 hours for beef and other weightier bones, adding the onion, carrot, garlic, bay leaves, and spices during the last 3 to 4 hours. Alternatively, combine all the ingredients in a slow cooker and cook on low for more or less the same amount of time.

Reprinted with permission from The Whole Bowl: Gluten-Free,
Dairy-Free Soups & Stews
,by Rebecca Wood and Leda Scheintaub,
The Countryman Press 2014.

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