Homemade Stock

As is often the case for many of my “resourceful” DIY projects, my motivation for making homemade stock was financial. Sure, there are other benefits: it tastes better, you know exactly what’s in it, and you can cater it to certain taste or salt preferences. What I like most about it, though? I end up with a lot of stock by using things that would have basically been thrown away! Really? Really!

~Theresa

What you need:

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Ingredients

  • leftover bones (I’ve used chicken, beef, turkey, pork, ham, and lamb. I save them in a gallon ziploc bag in my freezer until I have enough to fill a large stock pot)
  • vegetable scraps or fresh (carrots, celery, onion, leeks)*
  • peppercorns or other herbs, to taste
  • water

* Vegetables to avoid in stock: cauliflower, cabbage, broccoli, brussel sprouts, turnips, rutabaga, kohlrabi, mustard greens, kale, tomatoes, asparagus (these can add a bitter taste to your stock)

If you want to make Vegetable Stock, simply omit the bones and use a 1:1 ratio of vegetables to water. Including potatoes or potato skins sparingly can add body. You do not need to simmer vegetable stock as long as a meat-based stock. Typically an hour is enough.

Equipment

  •  the biggest stock pot you have! (that can also fit in your fridge)
  • mesh strainer
  • containers (freezable if possible)

Time: 10 minutes prep, 5-6 hours simmer, 8-10 hours chill, 20 minutes strain/store

Freezeable: Yes! Most of my stock goes in the freezer

Serves: One large pot of bones yields me about 5-6 quarts of stock (In the pictures I had two pots going – yay for Thanksgiving turkey bones from family!)

Multiplying the recipe: You can make as much stock with as many bones and stock pots as you have!

Homemade Stock:

Place bones, vegetables, and seasonings in a large stock pot. Cover with water. Bring to a simmer – do not boil. Simmer for 5-6 hours. Let cool.

Cover and refrigerate overnight. Skim the fat off of the top. (If you use primarily turkey bones, there will not be a thick layer.) Pour stock into containers through a mesh strainer. Use immediately or put in refrigerator or freezer for later use!

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About Cooking for the Fam

Katie and Theresa are sisters-in-law who are passionate about food, passionate about family, and passionate about making and sharing food with their families. The Fam needs to eat. Make it good!
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