Do you use bones to make stock?

Savvy_amateur

I have been reading about the health and taste benefits of using bones to make broth and stock. If you do, how easy do you find it to get bones from the Butcher?. My local Butcher never seems to have any and although Morrisons do sell them, they are very expensive.

For those who do make their own, do you keep a stock pot boiling for days at a time, or just make up the odd batch and freeze it?

pogofish

Sometimes use bones - Generally simmer them for several hours, fresh for each big pan of soup. Dead cheap from my local butcher.

thriftwizard

I can get packs of soup bones from our market butcher for £1, but only use them when there are no bones in our Sunday roast; usually there'll be leg bones or a couple of carcasses left over to simmer down into stock, and the resulting soups usually make lunches all week for the three of us who work or study from home.

Have you tried asking at the butchers? It's amazing what our town butcher keeps "out back" & they often have stuff they'd never put out on display. That includes tripe, but also excellent cuts like skirt of beef, which apparently only gets asked for about once a month (by me, probably!) & otherwise goes off to be made into pet food. This from our local herd of organic Ruby Red Devon cattle... what a waste!

Memory_Girl

I make and can my own bone broth too - I have an American pressure canner that does it properly.

My butcher keeps his bones through the back and you can have them for a donation to the local pet rehoming place ... double bonus.

I roast mine then cook them in a pressure cooker for speed - makes the most lovely thick stock that sets like jelly. Great stuff to have in the store cupboard.

MG

good_advice

No, I use bisto gravy granules.

zippychick

these threads will help

lamb bones/stock

making my own chicken stock & chicken stock in the slow cooker

I guess it all depends on your local butcher. You could save up bones in the freezer until you have enough to make a batch up

Zip

Zip

dronid

If I've had a roast that has a bone/bones in then the remnants of the carcass go in the slow cooker overnight with an onion and a carrot. Great stock by the following morning and really easy. Also, if it's still got meat on it it makes it much easier to pick clean - normally use those pickings fried in a pan as a cheap doner kebab.