Stocks

There is NO REASON not to make your own stock! It's a great way to get the most out of your food dollar (and footprint) plus stocks add nutrients and flavor to whatever they go into. Finally, you can customize them to whatever you plan to make...

Basic:
Veggie trimmings (carrot peels and ends, onion skin and ends, celery base and leaves, corn cobs...)*
scant herbs (rosemary stems, thyme, oregano, parsley...)
pepper & salt
If you wish: roasted animal remains (bones, skin, heads, tails...) IMPORTANT, for basic stock stick to one type of animal per batch!!!** For extra flavor, open the roasted bones for marrow.
I like to add cleaned eggshells and a dash of vinegar. The vinegar helps draw calcium out of the shells (and bones, if you've got 'em)


1. Place all ingredients in a stock pot with water to cover. Bring it to a boil, then simmer until a desired flavor is reached.

2. Strain out solids and allow to cool.

3. If there is a large quantity of fat present, remove that with either a fat separator or by refrigerating the stock and physically removing the fat on top. Consider reserving this fat for cooking or for making suet.

4. Stock can be used immediately, pressure canned, or frozen. I find it easiest to freeze in ice cube trays and then bag the cubes.


MAKE SURE TO LABEL YOUR STOCK!

Advanced:

*Veggies such as broccoli, cabbage, and mushroom (stems) impart more distinct flavors to a stock. This can be good, or it can ruin a dish. Make sure you plan well and label any stock that has an abundance of these flavors in it.

**Get creative with your animal remains. How about a turducken stock? Again LABEL!!!