|Save veggie trimmings in a freezer bag|
This is a no-brainer, I know, but I only recently began making my own stock. I tried my hand at composting last year (and failed miserably), and have a garbage disposal, so all of my discarded vegetable bits were literally going down the drain (wasteful, I know). I now keep a gallon ziploc bag in the freezer with all of these wonderful tidbits, adding veggie bits after I prep (root vegetables work wonderfully) and when the bag is full I make a batch of stock – super easy!
|Fill 3/4 of the way with water|
Make sure that you have some carrot, celery and onion pieces in there to give it great flavor (you can add garlic and shallots for a deeper flavor). I dump my gallon bag of veggie bits in, add a couple of bay leaves and some fresh herbs (tarragon, thyme, etc.) if I have them, and at least a teaspoon of salt (depends on what size pot you’re using) and fill 3/4 of the pot with water.
|Simmer for at least 1 hour|
I have a large dutch oven, so I use more salt. I typically let my pot come to a boil and cook for at least an hour (I like my stock to reduce a lot for more flavor).
When you’re done, strain out veggie bits and portion into freezer safe containers — super easy and super tasty! I’m currently cooking a batch of brown rice in some of my homemade vegetable stock – yum!
|Strain veggies from broth|
Please feel free to comment with composting advice…I wouldn’t mind trying again sometime…
|Enjoy your flavorful stock!|