Why waste money on pre-made, high-sodium boxed stock when making it yourself is so easy? Stock adds instant flavor to recipes when added in place of water.
Homemade Stock
2015-11-21 14:08:02
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Base for vegetable stock
- 1 bag of vegetable scraps (carrots, onion, celery, herb stems, fennel, leek, etc)
- 2-3 bay leaves
- head of garlic, halved
- 1 tablespoon peppercorns
- 16-20 cups water
Addition to make chicken/turkey or fish stock
- chicken or turkey bones (I use leftover from rotisserie)
- or shrimp shells or fish bones (I use leftover from whole fish)
Instructions
- Add all ingredients to large stock pot. Bring to boil, then simmer. Poultry stock takes about 4 hours, vegetable stock about 2 hours and seafood stock about an hour.
- Drain contents of pot through a fine sieve. Make sure you squeeze what liquid you can from the vegetables.
- Cool and then keep in container of your choice in the freezer.
Notes
- I store mine in small (2 cup) jars in the freezer.
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