Need Help Making Stock

Discussion in 'Food & Cooking' started by mrdecoy1, Apr 5, 2012.

  1. mrdecoy1

    mrdecoy1

    Messages:
    185
    Likes Received:
    10
    Exp:
    I Just Like Food
    Hi all I have to ask about making stock. Can I freeze the bones until I have enough to make stock or is that not advised? how do you find stock bones besides your own use? ask a butcher? How long can bones be stored in the refrigerator before you have to use them or lose them? thanks
     
  2. teamfat

    teamfat

    Messages:
    3,986
    Likes Received:
    387
    Exp:
    I Just Like Food
    I freeze my stock bones all the time, it may take a month or two to get enough to make a good pot.

    mjb.
     
  3. chefedb

    chefedb

    Messages:
    5,516
    Likes Received:
    175
    Exp:
    Retired Chef
    1 week tops depending on temp. Yes you can freeze. It is hard to get bones in supermarket as most of their meat comes boxed and pre cut. Try and find a local real butcher shop, he will sell you bones. Tell him you want shin bones if possible and cut them  smaller to extrude more flavor.
     
  4. mrdecoy1

    mrdecoy1

    Messages:
    185
    Likes Received:
    10
    Exp:
    I Just Like Food
    Well I got what he had 10 pounds neck 5 pounds back. What would you do with it?
     
  5. chefedb

    chefedb

    Messages:
    5,516
    Likes Received:
    175
    Exp:
    Retired Chef
    It CAN be used to make stock.  The problem with small bones is they do not contain much marrow which has a lot of flavor.
     
  6. thatchairlady

    thatchairlady

    Messages:
    186
    Likes Received:
    12
    Exp:
    Home Cook
    Many years ago, had 2 Rotties and decided to treat them to a nice bone.  I'm lucky enough to have a real "butcher" shop in my area.  I'm sure big RAW bones would have been heavenly for dogs, but that just skeeved me out.  Decided to roast off whatever I got with some veggies & make some stock first... a double whammy.  The shop almost GAVE them away.  I went in and asked the "kid" behind the counter if they had any BIG, bare bones iin the back.  She kinda tilted her head to the side (like the dogs sometimes did), looked a little confused, and said "BEAR bones??"  Couldn't help but laugh, but added BARE bones... as in nekked!  Guy in back brought out what I'm pretty sure might have been a whole cow femur... MASSIVE.  He was very willing to cut it into 4 big chunks... probably 8-10" long each.  I hauled out old-fashioned, black/speckled enamel roating pan that I usually used for a big turkey and roasted away.  Once veggies and bones were seriously brown, ended up using TWO big pots to make stock... LOTS of it.  Once the bones gave up everythiing I wanted, the dogs got them.  The dogs were HAPPY, I was HAPPY, everything was good in the world!
     
  7. chefedb

    chefedb

    Messages:
    5,516
    Likes Received:
    175
    Exp:
    Retired Chef
    Reason he had theseis that he was taking meat off them for chopmeat.
     
  8. everydaygourmet

    everydaygourmet

    Messages:
    311
    Likes Received:
    46
    Exp:
    Owner/Operator
    Along with all the other great tips here, I use commercial demi glaze in my stocks. They can be purchased in small containers of multi use sizes and come in a variety of flavors, traditional French, chicken, roast chicken, and vegetarian varieties. I also agree that you can freeze bones. I often save 1 qt take out containers and store the finished stock for use later. I make a green tea soba noodle dish with home made vegetable & regular dashi, (think just add miso for miso soup) all the time. 
     
  9. mrdecoy1

    mrdecoy1

    Messages:
    185
    Likes Received:
    10
    Exp:
    I Just Like Food
    Thanks for the great tips. Well here is an issue, I put two frozen bags of stock in my refrigerator to defrost and three days later I notice a strange smell. Well I looked at one of the bags and noticed some blood and ooze on the refrigerator shelf. It was in a small pool there were some other items near it, bottled milk and leeks. It didn't appear to have crossed paths as I removed them and looked over closely and wiped the refrigerator glass clean, I took that bag and double bagged it inside the other bags. They are still slightly frozen. Now I'm concerned, I'm new to cooking and this is my first attempt at stock making. What would you do am I worrying about contamination too much? thanks 
     
  10. boar_d_laze

    boar_d_laze

    Messages:
    8,551
    Likes Received:
    193
    Exp:
    Cook At Home
    When in doubt, throw it out.

    BDL
     
  11. mrdecoy1

    mrdecoy1

    Messages:
    185
    Likes Received:
    10
    Exp:
    I Just Like Food
    Throw what out? the leeks it was near or the chicken? also, does the chicken first have to be completely thawed???
     
    Last edited: Apr 9, 2012
  12. boar_d_laze

    boar_d_laze

    Messages:
    8,551
    Likes Received:
    193
    Exp:
    Cook At Home
    I don't know how to say it clearer than the old rhyme, "When in doubt, throw it out." 
    • If something smells, throw it out. 
    • If something was sitting in a puddle of something else, throw it out. 
    • If something turns color, throw it out. 
    A related lesson: 
    • Keep your refrigerator CLEAN.  Not just clean, but CLEAN. 
    One more:
    • DON'T overstock your refrigerator.  When stuff gets old, throw it out.  If you don't want to throw out so much stuff, buy less; vacuum seal, and/or freeze more.
    BDL
     
  13. chefedb

    chefedb

    Messages:
    5,516
    Likes Received:
    175
    Exp:
    Retired Chef
    There is no reason for BLOOD to leak out on anything,thats called inproper wrapping and storage. Like BDL says ""If in doubt, throw it out"' or simply, if you would not eat it, then do not serve it.