Wild Idea Buffalo Recipe of the Week - BUFFALO BONE BROTH / STOCK

This weeks Wild Idea Buffalo Recipe of the Week is - BUFFALO BONE BROTH / STOCK. Homemade Buffalo Stock made using Wild Idea Buffalo Shanks, Wild Idea Buffalo Soup Bones, and Wild Idea Meaty Buffalo Bones. A perfect healthy and flavorful Stock for all your cooking needs. You can find this recipe or purchase the Wild Idea Buffalo Shanks, Wild Idea Buffalo Soup Bones, and Wild Idea Meaty Buffalo Bones all at the Wild Idea Buffalo website. You can purchase any of the Wild Idea Products at - https://wildideabuffalo.com/. Enjoy and Eat Healthy in 2018!


BUFFALO BONE BROTH / STOCK
Making homemade stock is not difficult, but it does take time. The end result is worth every minute, and produces a healthy, flavorful stock that can be used in many recipes or consumed as a broth for daily wellness. (Makes about 4 quarts) Note: If you double this recipe, be sure to double your cooking time too.

Ingredients:

1 - 3.5 lb. package Wild Idea Buffalo Shanks
1 - 2 lb. package Wild Idea Buffalo Soup Bones
1 - 2 lb. package Wild Idea Meaty Buffalo Bones
1 - onion, quartered & separated

Preparation:
1 - Preheat oven to 400*.
2 - Arrange shanks, bones, and all vegetables accept parsley on large baking sheet. Drizzle with olive oil, and season with salt & pepper.
3 - Bake in the oven for 45 minutes, turning ingredients occasionally.
4 - Transfer ingredients to stockpot, along with brown bits from the roasting pan, cover with 8 quarts water, and add the apple cider vinegar and parsley.
5 - Bring to a full boil over high heat on the stovetop. Reduce heat to simmer (bubbles should barely break the surface), cover, and simmer for 48 hours.
6 - Using a slotted spoon scoop bones, meat, and vegetables out of the pot. *Optional: Reserve the marrowbones 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 stovetop 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, warmed 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.

https://wildideabuffalo.com/blogs/recipes/54138433-buffalo-stock