This week's Wild Idea Buffalo Recipe of the Week is Buffalo Stock. Homemade Buffalo Stock, use it on multiple recipes or as a broth. You can find this recipe along with a great selection of all the Wild Idea Buffalo recipes and purchase any of the Wild Idea Cuts of Buffalo. http://wildideabuffalo.com/
Making homemade stock is not difficult, but it does take time. The end result is worth every minute,
1 - 3.5 lb. package Wild Idea Buffalo Shanks
2 - 2 lb. packages Wild Idea Buffalo Soup Bones
1 - onion, quartered & separated
6 - garlic cloves
2 - carrots, chopped
3 - stalks celery, chopped
1 to 2 - tablespoons olive oil
2 - teaspoons salt
1 - tablespoon black pepper
8 - quarts water
1 - half bunch parsley
1 - Preheat oven to 400*.
3 - Bake in the oven for 45 minutes, turning ingredients occasionally.
4 - Transfer ingredients to stockpot, along with brown bits from the roasting pan and cover with 8 quarts water.
5 - Bring to a full boil over high heat on the stove top. Reduce heat to low (bubbles should barely break the surface), cover, and simmer for 12 hours.
6 - Using a slotted spoon scoop bones, meat, and vegetables out of the pot. *Optional: Reserve the marrow bones that still have the marrow inside for spreading on toast, and wrap up useable shank meat, which will be fall apart tender for a later use. *See recipe for Layered Nachos.
7 - Pour broth through a strainer to remove smaller particles and refrigerate overnight, or until fat has hardened on the surface.
8 - Remove stock from refrigerator, and remove the fat from the top of the surface.
9 - Return stock to stove top and bring to a full boil. If broth has not yet reduced to half, reduce heat and simmer uncovered until you have about 4 quarts.
10 - Transfer hot broth into clean jars and cover with lids. Store in the refrigerator for up to one month.*Many recipes will state that you can only store for 3 days. This is simply not true. I have kept stock for months with no problems, but a month is a good safe guide.