Soup
Gelatinous stock
PrepPr10 minServesSrvVariesCa:PCa:P1:1.0
Ingredients
- 6-8 lbs (2½-3½ kg) bones (beef oxtail, beef knee joints, lamb necks, or chicken/turkey carcass, necks, wings, feet)
- 8 cups filtered water
- 1-3 Tbsp lemon juice or white vinegar (optional)
- Pickling salt (to taste)
Directions
- Defrost frozen bones in the fridge for 2-3 days, then rinse clean.
- Place bones in a large stock pot, cover with water 1 inch above bones.
- Simmer covered for 2-4 hr, adding water if needed, until rich and flavorful.
- Scoop off and discard scum with a slotted spoon.
- Remove meat and bones; discard bones, save meat for other uses.
- Strain stock into a bowl, refrigerate 4-6 hr or overnight.
- Scrape off and discard fat from chilled stock.
- Reheat stock to liquefy, pour into containers or ice cube trays, and freeze.
Contribution
By Dodie AndersonNutrition Facts
Per serving (whole recipe makes 1 serving).
- Calories 508
- Total Fat 19.1g
- Saturated Fat 4.2g
- Polyunsaturated Fat 7.8g
- Monounsaturated Fat 3.4g
- Sodium 6350.4 mg
- Carbohydrate 12.7g
- Protein 63.5g
- Calcium 952.6 mg
- Phosphorus 952.6 mg
- Ca:P ratio 1:1.0
- Vitamin A 31.8 mcg
- B2 (Riboflavin) 1 mg
- B3 (Niacin) 43.5 mg
- B6 0.3 mg
- Folate 127 mcg
- B12 3.2 mcg
- Vitamin K 6.4 mcg
- Copper 1.6 mg
- Zinc 3.2 mg
- Selenium 22.2 mcg
