Making Your Own Stock or Broth
Homemade stock or bone broth used to intimidate me, but now, it's a staple in my house. It's really simple to make, and if you time it right, you cut out waste as well. I try to limit our families beef intake, so if I'm going to make beef stock, it's usually from "soup bones" purchased for very little at Sprouts. My go to stock is chicken stock, and I time our roasted chicken dinner with a chicken stock based soup the next day. So let's get to it! Once my family has eaten the majority of a whole roasted chicken, I put all of the bones and juices into a large stock pot. I add one whole onion, quartered with the skin on. At least one clove of garlic, skin on. Here comes the fun part, next I add whatever vegetables I have in the fridge that probably wouldn't be so great to munch on but give great flavor: leek stems, celery stems, the big ends of parsnips, carrots and whatever else I have. It's a great way to use up any vegetables that you've got