Note: I always save vegetable scraps and bones in a ziplock bag in my freezer. Most common are peels and ends from carrots, the weird half-papery-half-fleshy layer that onions sometimes have, mushroom stems, and whole chickens after we've eaten the meat (only removing the breast bone, leaving meat scraps, skin, and everything else)
Ingredients:
Saved Scraps
Directions:
Add one or two full bags of scraps to a stock pot (You may have to pour some water over the first bag's contents to make room for the second bag.)
Add enough water to cover everything
Cook over medium-low heat till boiling
Lower heat to low, let simmer for a few hours
With tongs, remove larger scraps and place into a plate or bowl to allow to cool before throwing out
Prepare a heat-proof bowl or pot in the sink, with a fine-mesh strainer over it
Carefully pour the stock through the strainer and into the bowl below
Pour into mason jar(s) for storage
Final Notes:
I've made fancier stocks with fresh ingredients, but this is my go to basic stock that I can make when doing other things because it's just so easy.
This is definitely not a nice, clean, and clear stock. But I personally never really feel like my stock needs to be.
Sometimes I save scraps in separate bags, like a vegetable bag and a bone bag, for if I want to make a particular stock. But mostly it's all just thrown together.
The kitchen I worked in when I was in high school removed the breast bone when they made stock because (if I remember correctly) it can make the broth sour. Not sure if that's true, probably worth testing someday.
Carrot peels and whole chicken, nothing fancy
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