We’ve mentioned it before, but you must must must check out our team member Jessica’s food blog! It is full of fun stories, delicious recipes and handy tips and tricks for cooking. We think you’ll love it!
And below you’ll find her complete post about making your own homeade chicken or veggie stock!
Sunday, March 6, 2011
Homemade Stock. It’s easier than you think.
5. Time to strain! Strain first with a regular colander and dump veggie pieces into a bucket or large bowl for composting. Strain again, through a cheese cloth lined colander. For chicken stock, dump bones and large pieces into a trash bag and discard.
|Strained and ready to use chicken stock!|
|Vitamin packed vegetable stock!|
6. Allow stock to cool in the pot before transferring to freezer safe containers. We like the quart sized screw top kind.
7. Write the date on the lid and put in the freezer. Try to use within a couple of months. We try to use all of our frozen stock before making a new batch.
It just makes sense for us to make stock. We are taking up less space in our kitchen compost bucket and can dump it less often, since all of our veggie parts are going in the freezer. We are getting all of the health benefits from those inedible or unappealing parts of the vegetable skin and stalks. We are saving money because we are utilizing every part of the vegetable or chicken, creating little to no waste. Once the veggies are all cooked down, they end up in the compost anyway, only most of the work for breaking it down in compost is already done when it gets there. Making the stock requires little hands-on time and we actually save time by having stock on hand, instead of having to get it at the store. And, by not getting it at the store, we are reducing our intake of sodium and other additives that are in the store-bought kind. It’s a small commitment of time for such great rewards! Did I mention that it tastes amazing too?