The recipe size is limited by either the amount of bones you have or the size of your biggest pot. With 7lbs of bones it 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 your pot is big enough.
Here is how your stock should look:
For good body, 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.
Cooked bones or carcasses are fine so long as they weren’t cooked with spices that might clash with how you plan to use the stock.
For fish stock use only white-fleshed non-oily fish. Use bones, heads, skin, and fins — but remove gills. Give the skin a good rinse and wipe, but don’t worry about scales. On large fish split the heads. The shells of shrimp, lobster, crab and crawdads make astonishingly good seafood stock.
Adding collagen-rich items like calves foot or chicken feet gives a richer texture to the stock. Wild turkey feet, pheasant feet or duck/goose feet also work great. Just blanch, chill, peel, and pop off the nails first. It’s easy. Achilles tendon from deer (or beef) is also excellent — but only use if clean. They can get grungy if used to drag or hang the deer. If you are short on connective tissue or are using already cooked bones (like a roast turkey carcass) consider adding powdered unflavored gelatin to improve body.
This recipe reserves the parsley tops and about a third the aromatics until near the end of the cook — which adds brighter, fresher notes to the deeper flavors of the longer cook.
|Note: To adjust the size of any stock recipe the limiting factor is either the amount of bones and meat you have on hand, or the size of the stock pot. Start with that and work backwards, sticking near the following ratios: