How to make and store homemade stock
Stock is the basis for adding flavor to many dishes and should always be on hand in the kitchen. Most people who use a recipe that calls for stock will grab for the high sodium canned stock or bouillon cubes. Most people have no idea how easy it is to make your own stock, and by doing so using ingredients you would have otherwise just thrown away.
What you’ll need to make stock:
- Large stock pot with lid
- Something to make stock from
- Something to stir with
- A bowl- large enough to hold the amount of stock you’re making
Freeze your meat and vegetable scraps until you’re ready to make stock.
I learned this little trick on reddit (I don’t remember their username, but if anyone knows the post I’m talking about, let me know). You take your vegetables scraps, any vegetables that are getting too soft, meat scraps, skins, and bones, and you freeze them in a one gallon ziplock bag until the bag is full. Then you make stock, and you can do this with a number of different things. If you got ham meat/bones make ham stock, if you got a chicken carcass make chicken stock. Beef, beefstock. Turkey, turkey stock. Fish or shrimp shells, seafood stock. Vegetables, vegetable stock or add the veggies to a meat stock. It’s a great way to save money and reuse what you would normal throw out. Try using a lot of onions, carrots, and garlic to give you stock more flavor. But you can also use whatever vegetables scraps you have. Today I was using a bag of vegetables and a chicken carcass.
All you have to do is put whatever you’re using into a large pot, cover it with two inches or so of water. Bring to a boil, cover, turn down the heat and let it simmer for at least 5 hours (the longer the better)
Place ingredients in a large pot.
Bring to a boil, cover and simmer.
After around 5 hours you should have something like this.
Remove the mash.
Press as much of the remaining stock out of the mash as possible. I normally just grab a handful at a time and squeeze as much as I can out. Then put what you got out of the mash back in the stock and strain it all.
Now you got yourself a big ‘ol bowl of golden homemade stock. Now we just got to store it.
Storing the stock
I like to store my stock in one cup servings so I already have it measured out for when I’m cooking. The simplest way I’ve found to do this is to freeze the stock in ziplock sandwich bags, and then when ever I need some I just grab a bag from the freezer and thaw it out.
What you’ll need:
- Ziplock sandwich bags
- Measuring cup
- Permanent maker- To write the date on the bag
- Large pan or plate- depending on how big your freezer.
Step one, date your bag.
Then measure out a cup of stock.
Pour stock into sandwich bag. Zip it up half ways, then fold as much air out of the bag as you can and zip it up completely. Try to keep the pan or plate as dry as possible to keep the bags from freezing to the surface later on.
Lay the bags upright on a pan and freeze.
If you’re using a smaller freezer, lay the bags out on a plate instead.
Freeze over night, or until the stock is completely frozen.
If the stock is frozen to the pan/plate just sandwich it between another pan/plate and pour water over the back of the frozen plate. Do not use hot water on a frozen ceramic plate or it may shatter. Just use room temperature water until the bags are released by the plate.
And there you have it, individually wrapped homemade stock!