⭐Nutritional Bone Stock Recipe⭐
Most of the items below are stock piles from previous meals/cooking and divided/frozen in sandwich bags:
🦴Bones: all bones, marrow, legs, steak, chicken carcass, ham bones -we save all of our bones
🥬Celery: I always buy the biggest bunch since they are sold at "each" prices and not by weight, divvy it up into 4-5 stalks the length of the ziplock.
🧅 peels/ends and veggie ends: carrot ends, cabbage cores, romaine/leafy greens that started to wilt and more -I will also scour the bagged fresh veggies for clearance items to add in.
🍄Mushrooms: oyster or shiitake are preferred, but any will do and you only need 4-6 each time.
🫀Pigs tails, Chicken feet/liver/hearts: these add a great source of cartilage/gelatin and essential vitamins from the organs that help support healthy organs/growing bones
🥚10-20 crushed egg shells: a natural source of fluoride that is minimal in impact on the body -we don't use fluoride toothpaste for other reasons.
🍯1c ACV w/mother: this helps to break down the bones and other foods while also giving the benefits of ACV.
🧄3 tbs minced garlic: has many benefits, I use the pre-minced from a jar because I don't have storage space nor enough time to prep the amount of garlic I use in everything, no worries about vampires here!
🌿Parsley stems: before I started growing it, I used about 1/4 cup for it's many benefits, now I focus on stems and leaves that may not be the prettiest.
🏆2 tbs turmeric: this is my secret ingredient in everything, if you do no regularly ingest this and did not eat it during pregnancy, I would start with 1tsp and slowly increase with each batch until reaching your desired amount.
I start by filling the bottom of my pressure cooker (16qt) with 2 inches of water and turn the heat up to 8 out of 10 (electric stove 😡). Adding all the above ingredients, the idea is to fill the pot as level as possible and stay 2 inches below the max water line. Then add water to the fill line, pop your lid on securely and place 15lbs of pressure on the cooker. I let it heat up until the pressure gauge as begins teetering and has been maintained for 10 minutes. After that I turn the heat down to 1/Low and let cook for 8 or so hours. I then allow it to cool for an additional full day, never removing the lid or the pressure gauge until I'm ready to continue. When straining the stock I gently squeeze the bones, crushing any that have broken down into a fine crumble. Any bones that remain intact, are saved for the next batch. Organs and soft tissue will have mostly dissolved and the remaining veggies should easily turn to mush. After finding and setting aside bones for next time, I continue to crush/mush anything left in the pot with my hands. Allow this to rest for 10-15 minutes. With a super fine mesh strainer and a pot at least 12qts large, begin to scoop the liquid and strain through the mesh into your new pot. Once you get down to more solid material in the pressure cooker, gather in your hands and wring out the liquid over the cooker. All solids left in your hands, or emptied from the strainer, are great for your compost! Once the cooker is completely emptied, add 1x 32oz container of flavorless baby electrolytes, and let the new pot sit in the fridge for at least 12-24 hours. This will allow the marrow to settle and the fat to rise. I gather the fat off the top for my dogs and jar/freeze the clearest of broth, with shallow scoops, for my son and future daughter. Once you start seeing the marrow and sediment rising as you scoop, it's time to grab your 32 oz jars, stir the pot thoroughly and divvy it up for cooking -making sure to stir each 1/3 of a jar you fill.
I not only use this in cooking dinner/soups/baby food, but I also replace a portion of the water in the baby's bottles with it (hence not wanting any particles and little to no fat.) I'm sure I will remember more to add to this, but I wanted to get this post started before my hands are full again 😅
