[shekinah]

Great thread! I was surprised with all the GAPS people there wasn't one already when I went looking a few months ago.

I mix some tomato paste with water and spread it all over the bones, roast for 45 minutes at 350F, then put them into my water bath canner as it's the largest pot I have. I add scraps for about 4 carrots, 2 onions, 4 celery stalks, 3 garlic cloves, a bay leaf, and a handful of peppercorns. 1/2 cup white vinegar to help leach the minerals, and fill with filtered water so it's about an inch over the bones.

I simmer for a couple days with the lid on, strain, and immediately put into the fridge. The fat hardens on the top once it cools, so I crack that off and throw in a bag into the freezer to use in cooking (I don't bother boiling it down and straining further).

I reheat the broth on the stove, pour into jars, and pressure can for storage. That likely breaks down some more of the nutrients, but I don't have room in my freezer as we get our meat in bulk and fill up the deep freeze with that. Or I reheat and simmer with a bunch of spices so it's all flavoured and can that in smaller jars for quick gravy making if I just want some on my potatoes or whatever. That's a great idea about freezing some in ice cube trays! I'll have to do that next time.

I don't have access to chicken bones though Apparently you get a ton more gelatin by throwing a chicken foot into the beef stock. I'd love to make chicken stock too.

Does anyone make fish stock? What does it taste like? Is it really fishy flavoured, or does it just take like a stock?

What about moose stock? My inlaws will probably shoot a moose this fall as usual, and they just throw the bones away. I could get them for free. Would it be any good?