The recipe size is limited by either the number of bones you have available or the size of your biggest pot. The default is 7lbs of bones, and just fits in a 12 quart pot. Adjust the amount of bones in the field below, watching the “Minimum pot size” field in the “Liquid and Pot Size” ingredient section, to be sure you have a pot big enough. If using a pressure cooker, add 50% when figuring the pot size because you should never fill a pressure cooker over 2/3 full.
Here is how your stock should look:
For venison or beef brown stock, Joints and marrow bones are best. Saw them into 2″ pieces or crack them using a clean hammer on a clean, hard surface (wear eye protection). Ribs are good too—just trim the meat from between them and set aside with the meat trimmings.
Don’t be shy about using already cooked bones or carcasses so long as the spices won’t clash with how you plan to use the stock.
For fish stock use only non-oily fish. Use bones, heads, skin, and fins but remove gills. On large fish split the heads. Don’t worry about the scales.
Adding collagen-rich specialty items like calves foot or chicken feet gives a richer texture to the stock. Wild turkey feet, pheasant feet or duck/goose feet are great — just blanch, chill, peel, and pop off the nails first. Achilles tendon from deer (or beef) is excellent too. If you are short on connective tissue or are using already cooked bones (like a roast turkey carcass) consider adding powdered unflavored gelatin to build body.
This recipe reserves the parsley tops and half the aromatics until near the end of the cook. This mixes some brighter, fresher notes in with the deeper flavors of the longer cook.