HomesteadCollective.org
Main : Master Recipe Index : Goat Stock

Homestead Collective Recipe Archive

Goat Stock

Printer-Friendly version


Take ribs from one goat. Cook on a grill over medium heat until done, making sure ribs get good and browned. At the same time, grill 2 whole tomatoes and 2 whole onions on the upper rack of the grill.

Put ribs in an 8 gallon stockpot with grilled tomatoes and onions. Add half a bunch of celery, 5 bay leaves, 1/2 tsp white pepper, 1 tsp thyme, 8 cloves of garlic (whole) and 1 tsp salt. Fill stockpot to about full with water. Bring to a strong boil over high heat, reduce heat to medium-low and simmer, uncovered, until volume is reduced by a bit less than half, about 4 hours. Cool and refrigerate overnight.

Skim all congealed fat from the surface, then refill to about full with water. Bring to a strong boil over high heat, reduce heat to medium-low and simmer, uncovered, until volume is reduced by a bit less than half, about 4 hours. Cool and refrigerate overnight again.

Again, skim all congealed fat from the surface, then refill to about 2/3 full with a quart of beer, plus water as needed. Bring to a strong boil over high heat, reduce heat to medium-low and simmer, uncovered, until volume is reduced by a bit less than half, about 4 hours. Strain stock and return to a boil, then simmer until volume is reduced to about 1 1/2 gallons.

Pack stock into sterilized jars and process in a pressure canner using your canner manufacturer's recommendations for canning stock.

This recipe was added: 16 August 2014





Air Fryer | Appetizer | Bean and Lentil | Beef | Beverage | Bread | Breakfast | Candy | Canning | Chicken | Condiment | Dessert | Fish | Grain | Jelly | Low-Carb | Marinade | Pasta Sauce | Pork | Ruminant | Side Dish | Soup | Vegetable

Email a link to this page to:

Last updated 3 March 2024.
(c) 2003-2024 HomesteadCollective.org
All graphics (c) 2003-2024 HomesteadCollective.org
Best viewed with CSS and JavaScript enabled.
Hosted by the The Homestead Collective.