The Best Way to Store Homemade Stock

Ingredients

• 2 kilograms Chicken Bones (raw, cut into pieces)
• 1 kilograms Pork Bones (raw, preferably neck or back bones)
• 6 liters Water (cold tap water)
• 2 teaspoons Salt (optional, adjust to taste)
• 200 grams Chicken Skin with Fat (collected from chicken, excess skin and fat)
• 1 pack Freezable Compartment Bags (plastic bags with ~1 tbsp compartments, for freezing liquids)

Instructions

1. Prepare Bones and Skin

   Rinse the chicken and pork bones under cold water, trim excess meat, and set aside. Cut the chicken skin with attached fat into 2‑inch pieces for later rendering.

   Time: PT15M

2. Combine Ingredients and Bring to Simmer

   Place all bones in the stockpot, add 6 L of cold water and the salt. Slowly bring to a gentle simmer over medium heat, skimming any foam that rises.

   Time: PT10M

3. Long Simmer

   Reduce heat to maintain a barely bubbling simmer. Cook uncovered for about 4 hours, occasionally skimming surface impurities.

   Time: PT4H

4. Reduce Stock by Half

   Using tongs, remove all bones and large solids. Increase heat to a steady simmer and continue cooking until the liquid volume is reduced by roughly 50% (about 30 minutes).

   Time: PT30M

5. Strain into Pyrex Dish

   Pass the hot stock through a fine mesh strainer into a large Pyrex baking dish, pressing solids to extract maximum liquid.

   Time: PT10M

6. Chill Overnight

   Cover the Pyrex dish and place it in the refrigerator overnight to let the gelatin set and the fat solidify on top.

   Time: PT12H

7. Skim and Collect Schmaltz

   The next day, lift the solidified fat layer (schmaltz) with a spoon and transfer it to a small container. Reserve the clear gelatinous stock beneath.

   Time: PT10M

8. Melt Gelatin and Fat

   Place the container of gelatinous stock and schmaltz in the microwave. Heat on medium/high for 5 minutes, stirring halfway through until fully liquid.

   Time: PT5M

9. Portion into Compartment Bags and Freeze

   Using a ladle, fill each ~1 tbsp compartment of the freezable bag with the melted stock. Flip the bag to seal, lay flat, and transfer to the freezer.

   Time: PT10M

10. Use – Thaw and Dilute

    When needed, tear off a bag, let it thaw for a couple of minutes, then mix with an equal amount of freshly boiled water. Stir and incorporate into your dish.

    Time: PT5M

Nutrition Facts

Calories

40

Protein

5 g

Carbohydrates

0 g

Fat

2 g

Fiber

0 g