This recipe requires a six-quart crock pot. Don't try this on your stove unless you have a large, heavy stock pot AND a heat diffuser. If you do, you'll have to stir more often.
Also, this is a BASE stock. You'll note I add no aromatic vegetables, salt, pepper or herbs -- especially no salt. Remember, this will concentrate the flavors, and if you plan to use this as the base for an au jus or a reduction, you'll be increasing the salt concentration as well.
However, if this is for soups, stews, gravy or noodles, and you want to add flavor, remember to add any fresh herbs only in the last hour of simmering. Although, you're better off just doing that in the next recipe you make with this stock.
I use Kitchen Basics Low-sodium Stock instead of water because it really boosts the overall flavor. It does have seasonings in it, but not enough to interfere with the flavor or ramp up the sodium level. Also, since it's a stock and not a broth, you get more gelatin from the get-go.
This is a BONE stock, which means this is high in calcium as well as a lot of lovely, unctuous gelatin. Far more nutritional, and it tastes wonderful.
Note: this recipe/process also works for other bone stocks. I use roasted neck bones and low-sodium beef broth for the beef, or filtered water (because nobody does pork broth) and roasted pork neck bones for the pork stock. However, if you're making chicken stock do NOT use neck bones. It just doesn't give the right flavor and you don't get the gelatin levels (meaning it won't "set"). Backs are best, plus, you get a lot of schmaltz.
Recipe
Chicken:
4 lbs. Chicken Backs
4 qt. Low-sodium Chicken Stock (Kitchen Basics) or Filtered Water
Beef:
4 lbs. Beef Neck Bones
4 qt. Low-Sodium Beef Stock (Kitchen Basics) or Filtered Water
Pork:
4 lbs. Pork Neck Bones (unsmoked)
4 qt. Filtered Water
Instructions
Preheat oven to 425°. Spray large, deep roasting pan with Pam, place bones in the pan and then spray them as well. Place in oven, check after 30 minutes, flip bones in pan, continue roasting another 10-15 or until bones are thoroughly caramelized.
While backs are roasting, place crock pot on a large tray (for spillover issues), turn on high. Preheat the boxed broth or water a quart at a time in the microwave (doesn't have to be boiling, just hot) then add to the pot. Hold back a cup or so for pan scraping (next).
Place roasted bones in the crock pot. Using a hard plastic or wooden spoon, scrape off the fond from the pan with the reserved fluid, and pour ALL the drippings and nummy brown bits into the crock pot.
Let simmer AT LEAST 18 HOURS! Do not bother stirring the pot for at least 8 hours. When you do, make sure nothing is "stuck" to the bottom or sides. You'll probably only stir the pot three times max for the whole process.
When done, turn off crock pot, remove lid, and allow to cool for at least an hour. Then use a slotted spoon or spider to remove most of the bones. Do not forget to run a spatula along the rim/top of the crock pot, so you can get the fond from there (really makes a difference to the flavor, don't skip this step). Squeeze out any additional liquid from the bones/skin/meat you skimmed out, and add it back to the pot.
When the stock is cooled enough, strain stock into a separate pot. I like to use two lengths of cheesecloth, overlapped, and placed between two fine metal strainers (the first catches the larger bone bits, the second with the cloth filters out the fine materials). Cover and refrigerate overnight.
Next day, take the stock from the fridge, scrape off the fat and save separately (chicken fat/schmaltz is wonderful stuff for hash browns or roasted potatoes). Separate stock into one pint containers, freeze. Will last 4 months frozen that way, or 12 months if you vacuum-store the stock after freezing.
Warning: Try to avoid using your kitchen extractor fan while making Chicken Stock, otherwise you will end up the next morning with several Jewish Grandmothers milling about on your lawn in a state of confusion and envy...
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