Ingredients
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1 1/2
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1
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2
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2
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2
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2
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2
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-
-
-
-
-
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Directions
Homemade Stock,Saving all the odds and ends in the freezer while doing your daily cooking will give you an endless supply of stocks to cook with. You will not waste even those parts of the vegetables or meat that you paid for (usually by the pound), and will never again need to buy canned stocks. This will save you money and allows you to control the contents of your stocks. All the vegetables I have listed in the ingredients list are just ideas of things to save in your bag. You do not need each and every one of them to make a stock. Everything is optional. When you peel carrots or anything else, wash them first. It is rather difficult to wash peelings. I do not recommend strong flavored herbs like cilantro or vegetables that could color your stock strangely like beets. Note: In order for the recipe to post, I had to include measurements, but you don’t need measurements. Just use what you have saved in your bags using more or less of whatever is there.,I have been using this method for awhile now and am just realizing that I never rated it. I was looking for it to give to a friend. Everyone should do this for so many reasons. I just threw two bags full of veggie scraps in a huge pot with the turkey carcass. It always turns out to be the most delicious homemade stock. I love not wasting all the parts of the veggies that we don’t eat and also any veggies that are about to go bad. My favorite way to store the stock is by freezing it in my muffin tin, one batch at a time and then once frozen putting them in big zip lock freezer bags. Each one is 1/4 cup size. These thaw quickly and that way, I can pull them out when I need them rather than having to plan ahead and put a larger container in the fridge to defrost ahead of time. To everyone reading this method for the first time- once you try it you will wonder what took you so long! I could never go back to canned stock/broth again.,I have tried this twice now, and both times my broth came out quite bitter. My mom says it’s the celery leaves. Any idea what I’m doing wrong? I put in scraps from onions, tomatoes, carrots, broccoli, garlic, leeks, zucchini, and probably a few other veggies too. I really love this idea but my results are just not worth the effort yet. I am somewhat of a beginner cook so please tell me if there is something obvious that I’m doing wrong! Thanks.
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Steps
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1
Done
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Save a Gallon Freezer Bag in Your Freezer. |
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2
Done
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Wash All Stock Ingredients Well Before Peeling. |
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3
Done
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as You Use Your Vegetables, Chicken, or Beef, Save the Peels, Ends, Leaves, Skins, Wing Tips Etc and Place Them in Separate Bags in Your Freezer. Keep a Vegetable Bag, a Chicken Bag and a Beef Bag. Your Vegetable Bag Will Fill the Fastest and Beef the Slowest. |
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4
Done
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Once You Have a Full Bag of Mixed Vegetables, Place Them All in a Large Stockpot or a Crock Pot. |
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5
Done
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Pour the Water Over Your Ingredients and Add the Bay Leaf, Peppercorns and Any Other Herb or Spice That You Desire. |
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6
Done
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If You Don't Have Much Garlic or Parsley in Your Freezer Bag, Then Add More If Desired. If You Have Too Much, It Is not Necessary to Use It All. Just Use What You Desire For the Flavor You Wish to Achieve. |
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7
Done
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If Making Meat Stock, Add Meat Pieces and Bones to the Vegetables. |
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8
Done
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If Using a Stockpot, Bring to Boil; Reduce Heat and Simmer For 2 Hours Until Vegetables Are Very Soft. |
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9
Done
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If Using a Crock Pot, Cover and Cook on Low Overnight or For 6 to 8 Hours. |
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10
Done
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Strain Stock Through a Colander to Remove Vegetables and Herbs. |
