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  IMG_0092.JPG - Use about 1.5 lbs of bones. I personally prefer oxtail because it produces a less fatty stock, but is full of flavor. Also put in the stock pot about 1 lbs of chuck. Trim off the fat and discard or you'd get a very greasy stock--not good. The final stock should be clear, not greasy.  
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Use about 1.5 lbs of bones. I personally prefer oxtail because it produces a less fatty stock, but is full of flavor. Also put in the stock pot about 1 lbs of chuck. Trim off the fat and discard or you'd get a very greasy stock--not good. The final stock should be clear, not greasy.
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