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Question for those that make their own stock.
I want to start making my own stock, because it seems much healthier, and well… cheaper!What kinds of things do you save to make your stock?
I know veggie scraps, but what about bones?
Do you save fruit peels ( like limes, lemons, etc)?
BethHere is what I do… Dave’s me time and money and gas. I only make my usual stock from organic free range chicken bones or grass fed beef. But the chicken is cheaper.
I buy that rotisserie chicken about once every two weeks and once we’ve eaten it I freeze the carcass until I have two or three.
Then out comes the giant crockpot which I dump the carcasses in with filtered water and one to two T apple cider vinegar.
That’s it.. I let it go 48 hours adding water as necessary and when it’s done it’s strained and put into flat lying baggies to be frozen.
This makes a neutral broth.
When using, I can add any spices or veggies. It’s double strength so I can add water as it’s concentrated.
For veggie broth I collect veggie scraps and freeze.
JackieI even save the bones and fat scraps from the plates. After I cook them for bone broth for another 12 to 18 hours, all the cooties are gone.
CandiceWhen making fried wings, I cut off the wing tips and save for chicken stock.
Also save the carcass from whole roasted chicken as well as any juice/crispy bits from the bottom of the pan.
I only save onions, celery, carrots and parsley for my stock so get a consistent flavor profile in my stock.
DonnaI buy large quantities of chicken thighs. I learned to debone them. I take the bones in several packages & freeze them, each containing about 3 lbs. of bones.
Roast the bones at 350 for 30 minutes. I use an instant pot- largest one.
Bones, 2 Tblspn of white vinegar, several bay leaves, 3 Tblspn of peppercorns, 2 tablespoons of thyme. Scrub (but don’t peel 2 carrots, 3 stalks of celery, a whole onion unpeeled.
Add water to fill line. Full pressure 4 hours, natural release. Strain everything out of broth & throw it away.
(all the good is gone) Add juice of 1-2 fresh lemons.
Lastly add salt to taste. You will use much less salt with the lemon. If you need to chill & defat. This is the basis of my Italian Grandma’s chicken soup.
I take large clean jars & fill about 75%. Then I freeze them standing upright.
I usually make Wedding Soup (flavors marry well) but you can add anything you like. For me, add spinach & pastina & you can cure anything.
Beef bone broth is essentially the same, maybe roast the bones a bit longer.
LindaI suggest roasting your bones and scraps prior to making stock for a richer flavour.
LaurenPretty much anything. I don’t prefer fruits because I think the pith makes it bitter. Same with bell peppers.
But I save everything else!!!
LaurenI save pretty much everything. The only things I don’t put in right now are cabbage and potato bits.
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