‘Sup nerds! Long time no talk. Four months is probably a long enough vacation for you all from cooking, so I’m back!
All kidding aside, I told myself that I’d start writing again when someone, unsolicited, asked me when the next CWD was coming out. That didn’t happen (thanks for your loyalty!), so I had to take matters into my own hands. We’ll be back on a semi-regular basis, bringing together the best ingredients with the worst recipe instructions… all for your dining pleasure.
Let’s kick it off with some near and dear to at least one of your hearts: bone broth.
Mrs. CWD and I made some big-ass cowboy ribeyes last night (reverse seared, kind just like this) and were left with two huge rib bones to add to our bone collection. You see, whenever we eat anything “bone-in” (which is as often as possible), we throw the carcass into a freezer bag. Once it fills up, we make a big pot of stock — liquid gold. Once you’re done, use it for soups, braises, baby food, risottos, or whenever you need to kick your liquid content up a notch.
Let’s get simmering.
In a big ‘ol stock pot (though you can make due with as small as 6 qts), throw the as many leftover bones* as you can fit, leaving room about an inch of water** at the top. Bring to a boil, then immediately cut to a low simmer, and let this ride for at least 8 hours, but ideally 12+. Add additional liquid as needed to keep the bones submerged through the cooking process***. When done, remove the bones and then you can skim off the fat (if you have a fat skimmer), or pour into mason jars**** or tupperware and put in the fridge until the fats solidify. Use whenever you would use store-bought stock or broth.
*If you don’t save bones, you can typically by stock or marrow bones at your grocery store (or ideally butcher shop) for a decent price. I know at least one reader who likes to use chicken feet. Look for them in the meat section at whole foods in the meat freezer. You can also add vegetable scraps if you have them, but I never do #compostlyfe
**Even better would be to use some stock you already have (either store-bought or from a previous batch) to double down on the stocky goodness.
***You can also keep simmering after you remove the bones to really let the stock reduce — then you’re left with a super gelatinous stock which makes for great ramen or just concentrated bullion if you really let it go.
****Just don’t overfill your jars, since the stock will expand in the freezer and can shatter glass. A clean break will allow you to save the frozen stock, but clean up is a pain.
And that’s how we stock, people. This lasts in the fridge for a week or so, easily, or nearly indefinitely in the freezer. But don’t wait that long to use it.
Until next time!