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    You are in: Home / Recipes / Homemade Stock Recipe
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    Homemade Stock

    Average Rating:

    22 Total Reviews

    Showing 21-22 of 22

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    • on March 02, 2007

      i havent done it yet, but this sounds like a great idea, as we use lots of canned broth, which i have saved leftover into ice cube trays for 1-2 ounce amounts, but i do end up with lots of letfover veggie chunks that i will start saving.. and they poor dog i guess will no longer get my leftover 'not going to use' chunks of meat turned into soup for his dog food! lol thanks for the great idea!

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    • on February 28, 2007

      What a wondeful idea! I made my first batch after Karen described this method in a Q&A thread. I made a veggie stock, without adding the bay leaf, peppercorns, oregano or thyme, but lots & lots of veggies including some garlic & parsley. I wanted easy to use portions, so I bought a silicon muffin tin and filled each muffin with stock and froze. Then I popped them into a freezer bag for easy to use 1/2 cup portions. I used it in a recent recipe in place of chicken stock, and the recipe turned out great. I'll never buy stock again.

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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

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