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Before we really get into making Stock and what it takes I want to say a few words. DO NOT ROAST YOUR BONES!!! DO NOT BOIL A STOCK!!!! OK do we understand that? You can make stock with and type of bones that you want but for a very gelatinous stock, use the lesser cuts of meat like trotters, or heads. The recipe that I am going to give you all in just a bit is for pork But really you can sub out the pork meat and bones for any other type of bone. as for the rest of the items keep it as a ratio, and by this I mean if you have 10lb’s of bones, use 2lb’s(20%) of mirepoix. You don’t need to make your knife cuts pretty or even clean it doesn’t matter it’s a stock.

Now Cooking time is important, very important. if you are just making a vegetable stock, it will only take 45min-1hour, chicken/pork/ lamb/sheep will take 4-6 hours depending on the size of the bones. Veal/Beef Stock 16-24 hours. Within the first hour of cooking any “meat based” stock and approximately every hour after that you will need to skim the “scum” off the top of the stock. You don’t have to do this but if you want to have a clear pretty looking stock that does tend to taste better than you do want to do this.

Last Bit of advice I can give you when making stock is this RELAX! If you are calm and happy you will make wonderful stocks. So be happy and enjoy your stocks as they make everything so much better…


6 gallons Batch Size
768 oz Portion per Batch
Unit Ingredients
160 oz pork trotters
160 oz ham hocks
64 oz  pork skin
20 oz onion
6 oz celery
6 oz leek
4 oz thyme
4 oz oregano
4 oz parsley stems
4 oz black pepper
8 oz garlic crushed
  1. Transfer the bones to a heavy-bottomed stockpot.
  2. Add enough cold water to the pot to completely cover the bones. Figure about a quart of water for each pound of bones.
  3. Bring pot to a simmer.
  4. Skim off the scum that rises to the surface.
  5. Add chopped carrots, celery and onion, (also called mirepoix) to the pot along with a sachet d’epices(all the herbs and spices and the garlic); tie the sachet string to the stockpot handle for easy retrieval later.
  6. Continue to simmer the stock and skim the impurities that rise to the surface. Liquid will evaporate, so make sure there’s always enough water to cover the bones.
  7. After 4 to 6 hours, remove the pot from the heat.
  8. Strain the stock through a sieve lined with a few layers of cheesecloth. Cool the stock quickly, using an ice bath if necessary.


  1.  The best bones to use for making stock are ones with a lot of cartilage, such as the so-called “knuckle” bones in the various leg joints. The bones of younger animals also have more cartilage, which is why veal bones are so desirable.
  1. Always start with cold water when making stock. It will help extract more collagen from the bones, which will produce a stock with more body.
  2. Don’t let the stock boil, but rather, keep it at a gentle simmer. Also, don’t stir the stock while it simmers. Just let it do its thing. All you need to worry about is skimming the scum off the top, and possibly adding more water if the liquid level drops too low.

***** The recipes are also listed in oz but remember that this is cooking and it’s all about how it taste so us it more as a guide line for what to use**** These are my ideas and recipes and have been tested by me at NECI. Enjoy them.****** If you are wanting to scale the recipe up or down please see my post about recipe conversion which can be found by clicking on the link*****


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