Recipe

Fakers Homemade Stock Recipe

	Heatherbudapest / All my dishes 2 years, 2 months ago I'm sort of a stock fanatic. For those times when you want something approximating a fresh homemade stock but don't have the time or energy to start from scratch, here's an alternative. Start with either boxed broth or bouillon cubes and water, and a... More Prep:5m Cook:20m Servings:1	Heatherbuda
	quick

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Ingredients

Boxed vegetable or chicken stock OR natural bouillon cubes and filtered water, or just plain water (the latter will have a less flavorful yield)

1 onion, coarsely chopped

2 carrots, coarsely chopped

2 stalks celery, coarsely chopped

bay leaf

pepper

(salt to taste, depending on saltiness of the stock/bouillon)

fresh parsley, a few stems & leaves (no need to chop)

other stock-friendly vegetable scraps (such as beets, potatoes, etc)

Directions

Pour the store-bought stock (or water) into a saucepan. If you're using bouillon cubes, get the water boiling, then add the cubes.

Throw in the vegetable scraps and other stuff.

Cook at a high simmer until you need the stock, ideally at least 10-15 minutes. Strain it right into whatever you need it for.

Voila! Almost-homemade stock!

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Comments

rodge 2 years, 2 months ago said:
Sounds like you're combining intant with traditional veg stock. Can I ask what the point is? I would just do one or the other.

heatherbudapest 2 years, 2 months ago said:
Yes, Rodge, and that's fine, if that's your cooking style. I said in the preface that I'm a bit of a stock fanatic. If you seriously think that bouillon cubes with water taste as good as a full-bodied homemade stock, go ahead and cook with just that. But what I am giving here is a strategy for quickly enhancing and enriching the flavor of store-bought broth with a handful of vegetable scraps. You don't have to use it if you don't think it's worth your time. My opinion is that it adds significant flavor, and it's a great deal quicker than starting with all the raw ingredients of stock, which I take more like an hour to prepare. As a grad student, I'm often racing against the clock when I'm cooking, but don't want to sacrifice the flavor I cherish as a gourmet.

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