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 that may not be ultra fresh. I don't use potatoes, lettuce or tomatoes. I also add salt, pepper and any spiced that might make a great addition. Bring everything to a boil and then simmer for at least four hours. I like to let mine simmer overnight and into the next day. Next you need to strain out the bones and vegetables. Use a fine mesh strainer or a tea towel. Now you are ready to use, refrigerate for two weeks or freeze for two months. You could also can your own, but be advised it needs to be canned using a pressure canner. 

Easy right? Less waste, more nutritional value and bonus, your house will smell amazing.