A Word on Stocks and Broths


A word on broths and stocks....

We get a weekly community supported agriculture box, filled with interesting vegetables the world over... These are not always appetizing to me, so I share when I can, but I'd be lying if I said some veg didn't go to waste.  My solution to that? Stock.  Buying store-bought stock is crazy when you can do it yourself with ease, great results, and lower sodium.  Leftover bones from Thanksgiving dinner?  Save them and freeze.  Finished all the meat on your rotisserie chicken? Save the carcass and freeze it too, if you aren't going to use it right away.  Save all of the onion ends, the wilted bits of celery and the carrot peels too.  If you have a slow cooker, this is a breeze - combine the bones, the vegetable scraps, a few peppercorns, and some herbs if you have them in a pot with enough water to cover.  Let this brew simmer for on low for about 8 hours.  You can do the same in a dutch pot with less time (about 4 hours). Salt your broth at the end, drain it into another dish and let it cool.  I use my bones and vegetables twice over - after I do the first batch, I refill with water and get another batch out of it.

If there was a lot of fat in your stock, skim it off the top.  You can then freeze in ice cube trays for easy cubes when you need it, or you can pour in freezer bags or containers and freeze.  I use it to make gravies, as bases for on-the-go soups, and ways to flavor cooking waters for rice and grains.  Waste not want not!