Recipe

Frugalest Soup Stock Recipe

	Lindacm / All my dishes 2 years ago Never buy a box of soup broth again! This is a great way to use up your leftovers. This is also great for OAMC (once-a-month cooking). Salt-free, fat-free, flavourful, and homemade! Prep:10m Cook:180m Servings:10	Lindacm
	soup homemade stock

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Ingredients

MEAT: Keep bones, fat/skin and bits/chunks of meat (poultry, beef, pork) from either raw or cooked meat (don't throw out bones from the dinner table). Put them in a plastic tub & keep in freezer until ready to make stock. NOTE: When I trim the fat from meat or remove the skin from chicken, I keep them for the stock; it adds so much flavour and you'll de-fat the stock later. -- YOU CAN OMIT THE MEAT FOR VEGAN STOCK--

VEGGIES: In another plastic tub, keep bits of raw or cooked veggies. Include onion & onion skins (lends a beautiful dark colour to the broth), parsley stems, garlic (skins & all - I use an entire bud & just slice it in half), celery tips & bottom (just make sure to rinse well), carrots bits, broccoli stems, mushroom stems, leftover lettuce/cabbage leaves or the core, keep the green parts of a leek - just wash carefully, potato (don't use mashed), leftover spinach or green-leafed veggie (kale, collards...) and keep the stems, squash, zucchini, tips & tails of beans... and the list goes on....

NOTE: The only vegetables I don't use are waxy-type: bell peppers, tomatoes for example or very strong-flavoured veggie - cauliflower, dill

CONDIMENTS: peppercorns, bay leaves, cardamon pod (gives an almost lemony hint). NOTE: This stock has a lot of flavour, so no need for salt.

OTHER: Heels from aged cheese ie parmasean, romano...

TIP: Mix & match a bunch of different items from above & place in tub or plastic bags in freezer (ie leftover chicken bones from last night's supper along with uneaten veggies, a bay leaf, 5 peppercorns, broccoli stems, chopped onion & skin, a couple of garlic cloves). When you feel like soup for supper, throw the contents into a crockpot, pour water right to the top (almost!), set on low until ready to turn it into soup!

Directions

In stockpot, put any amount and any combination of meat, veggies & condiments.

Pour cold water over your creation until it covers it by at least 2" (5cm)

Bring to a boil, then reduce to a gentle bubbling.

Go have a nap

Take a shower

Watch a movie

Let it simmer for as little as 3 hours or as many as 8 hours

Let cool then put in fridge overnight.

Next day, remove any fat that surfaced. I sometimes leave it in for 2 days to make sure the fat has completely solidified, especially if I made a lot of stock.

Strain the broth (see note below about the meat, bones, veggies)

If not using immediately, pour broth into medium or large zipper-type freezer bags, freeze flat.

NOTE: Back to the meat, bones, veggies: You can either discard these when you strain the broth or be “frugaler” and start the whole process over again. The broth will be as flavourful as the first one. Discard the meat etc. after the 2nd time.

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Comments

ivy 2 years ago said:
Sounds very interesting.

deedeec 2 years ago said:
I do the same thing with my vegitable "bits" and herbs. I throw it all in the freezer in zipper bags... celery tops and bottoms, onion tops and bottoms, carrot peels and tops and bottoms, herbs that I can't use up (but before they go bad) thyme, parsley, cilantro, rosemary, sage...

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