Making stock from your leftover scrapsis easy, saves you money, reduces food waste, and is a so-simpleway to transform ingredients you'd normally toss into a flavorful kitchen staple.
If you have leftover chicken or beef bones and/or veggie scraps from preparing meals throughout the week, do yourself a huge favor and don't throw them out just yet. Making homemade stock is a fantastic way to turn leftover produce and bones from meat and poultry, that you'd otherwise throw out, into an essential ingredient for rich, flavor-packed meals and sides. You'll never go back to store-bought stock once you realize how much more delicious the homedmade version is, and just how easy it is to make from scratch.
Below we've outlined the basic recipe framework for 3 types of commonly used, versatile stock (beef, chicken, and vegetable) but the ingredients and instructions are just that—a guideline. You can adapt each recipe a ton of different ways based on the ingredients you have on hand that week. Start saving all of your meat and veggie scraps and trimmings in a large container in the fridge throughout the week so that you can boil a big pot of stock on the weekend.
And remember, just because you wouldn't want to eat it, doesn't mean it doesn't belong in your stock bowl... in fact, if it's a part of a vegetable you don't want to eat, it probably does belong in the stock bowl (as long as it's not molding or rotten). This can include anything from the papery skin on garlic cloves and onions to wilted radish tops to carrot shavings. I would always suggest throwing some whole aromatic veggies, in addition to whatever scraps you have, into the pot for stock. Another great addition to include are Parmesan cheese rinds, when you have them. Once you've made your stock and let it cool, simply transfer it to an airtight glass or plastic container and store it in the fridge for up to a week.
To keep your stock for longer, try freezing it. It keeps in the freezer up to 6 months, and if you're making stock on a regular basis, freezing batches ensures that you will always be well stocked (sorry, I couldn't resist that one). Just be sure to mark the date somewhere on your bag or container before freezing so you know how long each batch has been living in the freezer.
3 quick and easy stock storage solutions to try:
Portion stock into zip-top plastic freezer bags, and then lay the bags flat on a baking sheet to freeze (so that each bag freezes in a thin flat layer). That way you can easily stack stack the bags for compact storage.
Freeze larger portions of stock in plastic deli containers, takeout containers, or freezer jars. When you're ready to use the stock, allow the containers to defrost on the counter or simply remove the top and microwave on low for a few minutes, or until the stock has softened enough to get it out of the container.
To freeze small portions, spoon the stock into ice cube trays. Once frozen, store the individual cubes in a heavy-duty freezer bag. When you reach for these little stock-sicles to cook with, just keep in mind that cube sizes in a standard ice cube tray are approximately one ounce, or about two tablespoons.
Roasted Chicken Stock
Credit: Randy Mayor; Styling: Leigh Ann Ross
Homemade Beef, Chicken, or Veggie Stock
Ingredients:
Leftover beef or chicken bones (disregard if you are making vegetable stock)
1 large onion, peeled and quartered
6 large garlic cloves
4 large carrots, broken into pieces
4 large celery stalks, broken into pieces
Herbs and other spicesof your choice. We recommend any or all of the following:
15 parsley sprigs (or just scrap stems)
10 black peppercorns
8 thyme sprigs
3 bay leaves
Salt
Instructions
1. Combine the beef or poultry bones, veggies, seasonings, and spices in a large stockpot. Cover ingredients by about 2 inches of cold water.
If you'd like to simmer the liquid longer (think 6-24 hours) for more concentrated flavor and less monitoring, try using a slow cooker instead of a stockpot on the stove.
2. Place pot over medium-high heat; bring to a boil. Reduce heat, and simmer 3 to 4 hours, skimming off and discarding foam occasionally. Add warm water to pan, as needed, to keep ingredients covered in water. Strain stock through a fine sieve into a large bowl pressing down on the vegetables to extract as much liquid as possible; discard solids. Cool stock to room temperature. Cover and refrigerate 5 hours or overnight. Skim solidified fat from surface; discard fat.
To make homemade chicken stock, place chicken bones, vegetables, herbs and spices into a large pot. Cover with cold water then simmer for about 3 hours. Let it cool, then skim the fat. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.
Meat stock is made by simmering collagen-rich bones and aromatic vegetables, typically onions, carrots, and celery (called a mirepoix) in water for many hours. A variety of spices and herbs, like parsley, bay leaves, and thyme, are often added to enhance the flavors.
You can use any liquid to make a beef stew, including plain water. The flavor will change depending on which liquid you use, but a nice vegetable stock won't do it any harm. The typical steps to making a beef stew are to brown the beef cubes, searing them so the outsides are good and brown.
If you need a chicken broth substitute, you can use the same amount of white wine or a combination of water with 1 tablespoon of olive oil or melted butter. For beef broth, combine water with 1 tablespoon soy sauce.
MISTAKE #1: TOO HOT IN HERE. A rich, full-bodied broth comes from the conversion of connective tissue (mainly collagen) into gelatin through the application of heat in the presence of moisture. ...
MISTAKE #2: ALL INGREDIENTS ARE NOT CREATED EQUAL. When it comes to cooking time at least. ...
Stock is generally made from bones, and broth is generally made from flesh. In both cases, they are often supported with aromatic vegetables, but in the case of stock, left unseasoned for maximum flexibility in recipes, whereas broth will usually contain at least salt and pepper.
Like beef broth, chicken broth is a kitchen staple and makes a good substitute if you are all out of the meaty broth. This savory, salty liquid has a milder flavor than beef broth but is a good one-to-one replacement. Chicken broth also has a similar nutrition profile to beef broth, low in calories and high in sodium.
Although both stock and broth involve simmering in water, broth uses meat while stock uses bones. As a result, broth contains very little protein, a key ingredient in building flavor. Additionally, broth often does not contain vegetables or herbs, thereby requiring higher sodium levels to impart flavor.
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Add the cold water and bring to the boil, skim, then turn the heat down to a simmer. Continue to simmer gently for 3-4 hours, skimming as necessary, then pass the stock through a fine sieve. Allow to cool for about half an hour, then refrigerate. Once the stock is cold it should look clear and slightly amber in colour.
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