Witchy Woman Bone Stock

Sandra Stone

Witchy Woman Bone Stock

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An all-week stock built from bones, broth, water, aromatics, apple cider vinegar, and cutting board scraps. The guiding broth of the back burner pot.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 8 cups

Course: Broths First, Drinks, Foundations, Soup

Cuisine: American, Foundation Cooking, French, Satisfaction Kitchen, Southern

Ingredients Method Notes

Ingredients

2 tablespoons olive oil (if sautéing the onion first)
2 bouillon cubes
1 large yellow onion dice if sautéing the onion, otherwise half (skin is good for broth color)
4 cloves garlic smashed, skin on
1/2 cup wine, (optional) add after saute, cook 3 minutes, add the rest of the ingredients.
2 ribs celery with leaves, chopped
2 carrots chopped, unpeeled
2 pounds bones or meat
64 ounces chicken broth
1/4 cup apple cider vinegar
water
3 bay leaves
cutting board scraps such as radish greens, leek greens, and other vegetable trimmings

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Method

Place bones or meat, chicken bone broth, water, bay leaves, garlic, onion, celery, carrots, bouillon cubes, apple cider vinegar, and cutting board scraps in a large stock pot or Dutch oven.
Bring to a boil, then reduce heat to barely a bubble.
Let the stock simmer for at least 24 hours and up to several days, adding water as needed to keep ingredients submerged.
Skim as needed, then strain through a fine mesh sieve.
Cool and store the stock in jars or containers. Refrigerate for several days or freeze for longer storage.

Notes

The page emphasizes reducing the stock at barely a bubble and letting it go all week. Exact step text is partially obscured in the manuscript, so this import uses a clean recipe-card version faithful to the listed ingredients and surrounding notes.

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