Bone Stock

Toss the bones in a crockpot with 1 strip kombu seaweed, a bay leaf and a splash of red wine or cider vinegar, and a pinch of sea salt if desired. Pour rapidly boiling water into the pot, cover the lid with a folded towel, and leave it set on high all day long, adding more hot water if needed. This is Rachel Maetsz' recipe which she posted to the paleofood list about a year ago. The crockpot method was my idea, borrowed from Laurel's Kitchen (that's how I used to cook beans). When the broth is milky-white, strain out the bones and ladle the hot broth into warm, sterile wide-mouth jars. Don't put the lids on too tight or you'll never be able to get them off. Put the jars to cool on a cake rack. When they are cool enough for the fridge, move them there. The jars should seal. If any jar doesn't seal properly, use it first (obviously).

We use all bones except vertebrae and fish bones. The poultry and rabbit bones are cooked in one pot, all other bones in a separate batch. Even if we or our guests (<--well, theoretically, LOL!) have eaten off the bones, we use them for broth.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Aug. 2001