Katie’s Blog Spot: Homemade Stock

Katie’s blog spot: Homemade Stock

Since we have time on our hands, due to the delay in closing, I thought it would be fun to write an interesting blog on how to make homemade stock. Well, I think it’s interesting anyway.

One of the things I have been bad at over the years is the amount of food I waste. Several years ago I decided to start researching ways I can improve in that area. Since I also recently learned the wonders of canning, (thanks to John’s awesome ability to teach me), this idea started to form in my head that I could combine the two ideas together and BAM! Katie’s homemade stock was born!

Cooking for me has always been a very relaxing activity. I LOVE cooking for people. But it was really bothering me when I was cutting up veggies that I was wasting quite a bit of it. You know what that’s like, you cut the ends off the celery, garbage can or composting it goes. Or, you are peeling carrots, same thing.

Stop and think about it…if the vegetables are washed, why couldn’t you use them to make something else? So, I started saving all of those cuttings and placing them in a freezer bag.

What is the difference between broth and stock? It’s simple, BONES! Stock is usually made up of a mixture of bones and veggies, while broth is made up of veggies and meat. While both are good, stock tends to have a much richer flavor, due to gelatin than is released out of the bones.

In the summer time, there is almost nothing better than having a nice juicy steak right off the grill, or even a whole chicken… beer butt style (Unless you are a vegetarian of course). All of those leftover bones can also be thrown into a freezer bag..because they are filled with rich flavor that makes for excellent stock. It’s even better when there are bits of meat and fat left behind.

So away I went, and kept saving all of the cuttings and bones, until I had a few gallon sized bags full to try and make stock.

Carrots, celery, onions, herb cuttings, chicken bones, beef bones, etc. (I don’t use potatoes or the skins, because it turns the broth cloudy).

So now what? How do you make it? EASY!

Throw all the bones, vegetables, and herbs into a pot and cover with water by an inch. I like to add extra herbs, usually bay leaves, garlic, pepper and thyme. Bring it to a boil and then simmer it..the longer the better. I usually simmer for 4-5 hours.

If you want the stock to taste cleaner and look prettier, skim all the bubbles and floaters off the surface.

Then strain all of the chunks out so just the liquid remains.

You can use it immediately, refrigerate it for a week, freeze it to use a couple of months down the road, or can it for long term storage.

I think it tastes better than store bought, and it makes me feel good that I’m wasting less food.

I’m making stock today, but plan on using it immediately. We splurged and got a delicious prime rib for Christmas, and had some leftover meat, so I’m making homemade beef and barley soup with the leftovers. It’s one of my hubbies favorites. 😁 it was just perfect timing that I had enough frozen veggies and bones to start it out by making homemade stock for the base.

So, happy cooking to you all, I’m off to the kitchen to check on the broth. Take care!! -K