Organ Meat Stock
This rich organ meat stock is made with liver, heart, and other flavorful cuts for a deeply nourishing broth that’s perfect for soups, stews, and gravies. It’s a simple, nose-to-tail recipe that’s ideal for freezing or pressure canning for long-term storage.
Servings: 48 servings, makes 6 to 8 quarts
Equipment
- Pressure Canner
Ingredients
- 2 lbs Assorted organ meats liver, heart, gizzards, kidneys, testicles
- 5 lbs bones poultry, pork, beef, or mixed
- 3 medium onions quartered
- 3 medium carrots chopped
- 2 stalks celery or 1 leek
- 1 bulb garlic halved crosswise
- Optional: 1–2 bay leaves thyme sprigs, parsley stems
- Water to cover
Instructions
- Preheat oven to 400°F. Roast organ meats and bones on a baking sheet for 30–40 minutes until browned (optional, but recommended for flavor and clarity).
- Transfer to a large stockpot and add onions, carrots, celery, garlic, and herbs. Cover with cold water, leaving a few inches at the top. Bring to a boil, then reduce heat and simmer uncovered for at least 8 hours, or up to 24.
- Skim foam as needed in the first hour. When done, strain through a colander, then a fine mesh sieve or cheesecloth. Chill or bring back to a boil for canning.
- If canning, ladle hot stock into hot jars, leaving 1 inch headspace. Wipe rims, apply lids, and process in a pressure canner for 25 minutes. Adjust pressure for altitude as needed. Once jars are cool and sealed, remove rings and store in a cool, dark place.
Notes
Storage Notes: Pressure canned and sealed jars are shelf-stable for 12–18 months. Refrigerate after opening and use within 5 days.
If not canning, it can be stored in the freezer for up to 6 months, or refrigerator for up to 2 weeks.
