1/6 Photos of Homemade Stock
2 hrs 5 mins
Karen From Colorado's Note:
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.
My Private Note
Units: US | Metric
- 1 1/2 gallons water
- 1 large bay leaf
- 2 tablespoons peppercorns
- 2 teaspoons oregano
- 2 teaspoons thyme
- 2 teaspoons basil
- 2 teaspoons dill
- 1/2 cup onion, skins (gives your stock a nice dark color)
- 1/2 cup carrot, peels, ends and pieces
- 1/2 cup broccoli stem, and pieces
- 1/2 cup spinach leaves
- 1 bunch fresh parsley
- 1 cup celery, ends, leaves and pieces
- 1/2 cup green beans, ends and pieces
- 1 tomato, pieces
- 1/2 cup mushroom, stems and pieces
- 3 -4 garlic cloves
- 1 shallot
- 1 leek
- 1 turnip
- 1 cup chicken piece (optional)
- 1 cup beef, pieces (optional)
- 1Save a gallon freezer bag in your freezer.
- 2Wash all stock ingredients well before peeling.
- 3As 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.
- 4Once you have a full bag of mixed vegetables, place them all in a large stockpot or a crock pot.
- 5Pour the water over your ingredients and add the bay leaf, peppercorns and any other herb or spice that you desire.
- 6If 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.
- 7If making meat stock, add meat pieces and bones to the vegetables.
- 8If using a stockpot, bring to boil; reduce heat and simmer for 2 hours until vegetables are very soft.
- 9If using a crock pot, cover and cook on low overnight or for 6 to 8 hours.
- 10Strain stock through a colander to remove vegetables and herbs.
- 11Strain stock again through doubled layers of cheesecloth to remove all other small particles if desired.
- 12Stock can be reduced even further if desired or place in quart freezer bags, date and note the contents.
- 13Stock can be kept up to 6 months in your freezer.
- 14For Vegetarian and Vegan omit the beef and chicken.
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Nutritional Facts for Homemade Stock
Serving Size: 1 (6789 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 84.4
- Calories from Fat 6
- Total Fat 0.7 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 125.0 mg
- Total Carbohydrate 18.6 g
- Dietary Fiber 5.4 g
- Sugars 5.9 g
- Protein 3.8 g