Basics of Base

Basics of Base

Concentration of Flavors

Treat Time like an Ingredient

A glass jar filled with dark liquid, likely homemade stock, sits on a wooden countertop. In the background, there are onions and other ingredients visible.

When you treat time like an ingredient it changes everything.

– Truffles

Bone Broths…the number one staple worth having around all the time.   Nourishing, easy to digest, and soothing.  I thought I was the only one using broths instead of water to get that pot going. It turns out Chefs today call it Double Stock.  Double Stock is my foundational, everyday, base.  A way to inject vitamins and minerals into yourself and the people you love.  Stocks are very forgiving and hard to mess up.  You can roast the bones, or not.  Saute the onions or not…After 48+ hours of cooking, I am not sure  it matters that much.  What is important is using vegetable scraps from the Farmer’s Market and good quality bones.  Chicken, Beef, & Fish Bones…to me are almost sacred.  Where amazing nutrients are hidden.  

Christmas and Thanksgiving need something a little more elevated.  Something to match the star of the show.  Usually a Turkey.  The process of creating the traditional southern meal begins with the Stock simmering a week or so before.   Double Turkey Stock is what I like to do now.   Ready to go in the gravy, the stuffing, and the green bean casserole.

I am a Bone Marrow nut. Billionaire Bone broth is rich and gelatinous with marrow.  Roasted marrow bones with tomato paste and olive.  Long simmered = Maximum flavor.  The base for many a good soup.

What remains of an animal or vegetable is used to fuel, nourish, and flavor life. These remnants become the foundation for a nourishing, sustaining, and satisfying meals.  Now with layers of vibrant flavor, full of complexity.  Layers and layers that go deep. Cooking for days in the winter.  Warming home with welcoming smells of food that has been long simmering.  Awaiting  your arrival.

Witchy Woman Bone Broth

Everyday Scrappy Stock

For a basic Double Stock, no matter the bones or the vegetables you are using.

Ingredients

Saute Base
  • Olive oil
  • 1 large yellow onion
  • 1 teaspoon sea salt
Make the Concoction
  • (2) 48 ounce cartons of bone broth or stock
  • water as needed
  • 1 head of garlic
  • 1 large carrot
  • 1 stick celery
  • apple cider vinegar
  • Salt and pepper, to taste
Possible Additions
  • onion & garlic skins, (color)
  • beet green stems
  • stems from herbs
  • green parts of leeks
  • spinach stems
A pot of stew with vibrant red vegetable stems and herbs on top, simmering in a rich broth.

Equipment

  • stock pot
  • strainer

Directions

  1. Saute your onion, if desired. (Add wine here and simmer for 3 minutes, if desired)
  2. Add your broth and vegetables.
  3. Add apple cider vinegar, salt, bay leaves, and boil.
  4. Reduce heat to barely a bubble. Cover. Add scraps as available.
Notes

Use as a base for gravies, for casseroles, and even just sipping.

Billionaire Bone Broth

Rich & Gelatinous

This base uses bone marrow bones that are pre roasted with a tomato and olive oil wash.

Ingredients

Saute Base
  • Olive oil
  • 1 large yellow onion
  • 1 head of garlic
  • 1 teaspoon sea salt
Make the Concoction
  • (2) 48 ounce cartons of bone broth or stock
  • water as needed
  • 1 large carrot
  • 1 stick celery
  • apple cider vinegar
  • Salt and pepper, to taste
Possible Additions
  • onion & garlic skins, (color)
  • beet greens
  • stems from herbs
  • green parts of leeks
  • spinach stems
A pot filled with a rich broth containing various chopped vegetables, including carrots, celery, and red onions, alongside pieces of meat and seasonings.

Equipment

  • stock pot
  • strainer

Directions

  1. Sauté your onion(s).
  2. Add your broth and vegetables.
  3. Add apple cider vinegar, salt, bay leaves, and boil.
  4. Reduce heat to barely a bubble. Cover. Add scraps as desired.
Notes

Use as a base for gravies, for casseroles, and even just sipping.

Recipes with Bone Broth as a Base

A pot of stew with meat, vegetables, and spices, being stirred with a wooden spoon, on a stovetop.

Snow Day Soup –

Bone Marrow Broth with Fresh Farm Cabbage and Marsala

A bowl of hearty soup containing tender pieces of meat, orange carrots, and leafy greens in a savory broth.

La Crema Soup

Made with thanksgiving remnants.

1
Billionaire Bone Broth
Roasted bone marrow broth built on double broth, mirepoix, and long simmering time. A rich foundation for soups, beans, gravies, and sauces.
Check out this recipe
2
Witchy Woman Bone Stock
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.
Check out this recipe
3
Gulf Coast kitchen light filtering over cast iron and fresh ingredients — where satisfaction begins.
Double Turkey Stock
Roasted turkey necks and wings cooked with mirepoix in rendered fat, chicken bone broth, and herbs. Built to deepen holiday cooking and transform scraps into liquid gold.
Check out this recipe
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 day
Total Time 1 day 15 minutes
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

Method
 

  1. 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.
  2. Bring to a boil, then reduce heat to barely a bubble.
  3. Let the stock simmer for at least 24 hours and up to several days, adding water as needed to keep ingredients submerged.
  4. Skim as needed, then strain through a fine mesh sieve.
  5. 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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