Stock making with bones part 2: raw bones

Large raw bones are very easy to use for making stock: long slow cooking helps the meat fall right off. This meat won’t be stringy, so it can either stay in the stock, chopped roughly, or be used separately in a casserole or sauce. Alternatively, a raw bony joint can be used directly in a soup recipe, such as bean soup or Irish stew. Smaller bones follow the same principles, but don’t need to cook as long.

picture of raw bones

lamb bones

A simple way to use an uncooked carcass is similar to my earliest attempts with homemade soup: Start by putting your raw bones in a good sized pan or stock pot  and cover with just enough water. Add a bay leaf or two, a couple of peppercorns and any other ‘solid’ herbs/spices you like. For my lamb bones, I include a generous sprig of fresh rosemary. Cover and bring to a boil then reduce to a simmer until the meat is coming away from the bones and the bones are falling apart. You can stop here, remove the bones and solid spices, and store the stock with or without the meat, until you’re ready to use it.

However, if you want to make a soup right away, simmer only for an hour to begin. While the bones are simmering, prepare vegetables, dicing them to the final size you want them for your soup spoon.

picture of diced vegetables

Veggies diced for soup

After the hour, remove solid spices. They will be too difficult to remove later. Break up large bones if you can and return them to the pan. Add prepared vegetables to the pan. Cover and simmer another hour. Skim off any excess fat. Remove bones from the pan, allow to cool enough to handle. Remove meat from bones, discard bones and chop meat roughly. Return meat to pan, together with any already cooked/leftover vegetables you want to have in your soup. Bring it back up to a simmer so everything heats through. Check seasoning and add salt if necessary. Thicken or bind the soup as desired. Garnish and serve.

I'm an American living in the UK, combining rural Mid-west ideas about food with a suburban coastal British reality. It's fun!

Tagged with: , , , , , , ,
Posted in Kitchen Economy
One comment on “Stock making with bones part 2: raw bones
  1. […] or pork stock: ham or pork bones, bay leaf, whole cloves, peppercorns. See below to prepare in advance. […]


What do you think?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

What’s Creative Economy in the Kitchen about?
Sharing a lifetime of experience of kitchen challenges. Respecting food and making the most of what's available. Read more on my About page.
Search the site by category

Enter your email address to follow this blog and receive notifications of new posts by email.

March 2015
Image of versatile blogger award
Blogging U.

© Julia Davis-Coombs and Creative Economy in the Kitchen, 2014-2020. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Davis-Coombs and Creative Economy in the Kitchen with appropriate and specific direction to the original content.

Honey Homestead

My quest to grow 3 beehives into financial independence & the homestead that followed

Frustrated Nomad

always dreaming, sometimes doing...

Dining with Donald

Donald on Dining in and Out.

organised castle

A simple, sustainable life

%d bloggers like this: