Get back to basics this January with bags of organic chicken and 100% grass fed beef bones. The chicken bones typically include backbones, necks and skin to make a darker stock. Beef bones include knuckle and some marrow bones. Both make a thick stock that will turn gelatinous after cooling.
Bone stock offers many potential health benefits… supporting collagen production, gut health & immune health, as well as decreased joint pain and improved sleep!
Whether you drink it plain or make delicious soups and stews, stock up on
Plato Dale Farm’s bone bags for this winter!
Order by number of bags:
Frozen Chicken Bone Bags (avg. 2.2 lb.) – $5.00/lb.
Frozen Beef Bone Bags (avg. 3.3 lb.) – $3.00/lb.
Place order by Monday, January 15
Pick up – Thursday, January 18 (8am to 6pm)
Call us at 7166332830, email julie@farmersandartisans.com or stop by!
BASIC BONE STOCK MAKING TECHNIQUE – from our Chef Christine
for chicken or beef bones
USING PLATO DALE FARM BONES ~2-3 # packages
Components:
- bones, skin, marrow
- vegetable scraps can include: celery, onion, garlic skins, carrot (do not use strong flavors ie. cruciferous scraps, beets, etc.). For this size stock just a small amount of scraps, no more than a gallon freezer bag, otherwise it will take up space in your pot and reduce your finished quantity.
- aromatics: fresh or dried herbs…bay laurel, parsley, thyme, peppercorns work really well
- 10-12 quart stock pot
- approximately 1 gallon cold water
- jars for storage
Method:
- thaw bones overnight in refrigerator
- roast bones for best flavor and consistency…425 degree oven for 30-40 minutes
- add bones and any loose bits or drippings to stock pot
- add scraps and aromatics
- add water to just cover the bones ~ 1 gallon
- cover pot, initially to keep heat and moisture from escaping
- once the stock has a steady simmer, remove lid.
- let simmer for 8+ hours (can be done in 4 hours but it will not be as rich and concentrated)
- remove bones, scraps, herbs using a strainer or large slotted spoon
- pour stock through a strainer into shallow pan or baking dish to cool
- portion into jars or reusable containers for storage in refrigerator or freezer (can be frozen for 1 year)
Ideas for Use:
- sip 16 oz of warm, seasoned stock for great health benefits
- use in place of 1/2 water quantity for making rice…makes delicious risotto
- makes richer, healthier soups & stews
- use in savory recipes where water is needed
- great addition to pet food, especially if feeding dry kibble (start with small amount depending on their size)