Making your own stock is a one of the easiest ways to add flavor to your dishes. It’s also smart to make your own stock considering the alternatives are high sodium canned stock or bouillon cubes, not to mention the money saved by using ingredients you’d otherwise throw out.
What you’ll need:
- Large stock pot with lid
- Stock ingredients (bones, onion skins, celery and carrot tips)
Freeze your meat and vegetable scraps until you’re ready to make stock.
Take your vegetables scraps, any vegetables that are getting too soft, meat scraps, skins, bones, and freeze them in a one gallon ziplock bag. Once the bag is full you make stock
Making the Stock.
Put your ingredients into a large pot, cover it with two inches of water. Then bring to a boil, cover, turn down the heat,- and let it simmer for at least 5 hours (the longer the better).
Once finished remove the mash and strain.
Storing the stock.
I like to store my stock in one cup servings so I already have it measured out when I’m cooking.
What you’ll need:
- Ziplock sandwich bags
- Measuring cup
- Permanent maker- To write the date on the bag
- Large pan or plate- Depending on how big your freezer
Date your bags.
Measure out a cup of stock.
Once you pour the stock in the sandwich bag zip it up half ways, then fold as much air out of the bag as you can, and zip it up completely.
Try to keep the freezing pan or plate as dry as possible to keep the bags from freezing to it later on.
Lay the bags upright and freeze. On a pan in the deep freezer or a plate in a stand up freezer.
Freeze over night, or until the stock is completely frozen.
If the stock is frozen to the pan/plate just sandwich it between another pan/plate, and pour water over the back of the frozen plate.
Don’t use hot water on frozen ceramic plates or it may shatter. Use room temperature water until the bags drop.
And there you have it, individually wrapped homemade stock!