Recipe

Homemade Stock Recipe

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Ingredients

1 tomato, pieces .
1 bunch fresh parsley .
salt .
1 1/2 gallons water .
1 shallot .
2 tbsps peppercorns .
2 tsps dill .
2 tsps oregano .
1 large bay leaf .
1 c beef, pieces (optional) .
1/2 c onions, skins (gives your stock a nice dark color) .
2 tsps basil .
Spice ideas .
Vegetable ideas .
1/2 c carrots, peels, ends & pieces .
1 c chicken pieces (optional) .
1/2 c broccoli stems, & pieces .
1/2 c spinach leaves .
1/2 c mushrooms, stems & pieces .
1 c celery, ends, leaves & pieces .
1 leek .
3-4 garlic cloves .
1/2 c green beans, ends & pieces .
1 turnip .
2 tsps thyme

Directions

Step #1 Save a gallon freezer bag in your freezer.
Step #2 Wash all stock ingredients well before peeling.
Step #3 As you use your vegetables, ends, leaves, skins, chicken, save the peels, or beef, wing tips etc & place them in separate bags in your freezer.
Step #4 Keep a vegetable bag, a chicken bag & a beef bag.
Step #5 Your vegetable bag will fill the fastest & beef the slowest.
Step #6 Once you have a full bag of mixed vegetables, place them all In a large-ish stockpot or a crock pot.
Step #7 Pour the water over your ingredients & add the bay leaf, peppercorns & any other herb or spice that you desire.
Step #8 If you don't have much garlic or parsley in your freezer bag, then add more if desired.
Step #9 If you have too much, it is not necessary to use it all.
Step #10 Just use what you desire for the flavor you wish to achieve.
Step #11 If making meat stock, add meat pieces & bones to the vegetables.
Step #12 If using a stockpot, bring to boil; reduce heat & let simmer for 2 hrs until vegetables are very soft.
Step #13 If using a crock pot, cover & cook on low overnight or for 6 to 8 hrs.
Step #14 Strain stock through a colander to remove vegetables & herbs.
Step #15 Strain stock again through doubled layers of cheesecloth to remove all other small particles if desired.
Step #16 Stock can be reduced even further if desired or place this in quart freezer bags, date & note the contents.
Step #17 Stock can be kept up to 6 months in your freezer.
Step #18 For Vegetarian & Vegan omit the beef & chcken.
Enjoy the Homemade Stock recipe