I mentioned something to a friend the other day about making soup from stock (we were actually discussing whether or not it’s okay to make soup from a meat-based, although meatless, stock for Lent. I vote yes.) and she asked me how I find time to make stock. It is really such a cinch, so I wanted to share with you how I keep stock available.
I like to make chicken stock, beef stock and vegetable stock. Whenever I cook a chicken or a roast, the first thing I do after eating is to start the stock (this way it can make while I’m doing the dishes). I bone the chicken or cut up the roast, then place the bones and scraps in a big pot with whatever kind of spices I’m feeling like. It’s even better if the meat was cooked in a big pot in the first place, so then I’m not dirtying another dish AND it will be full of the richest drippings already.
I run the pot 2/3 full of water and turn it on high until it boils, then let it simmer for an hour or so. I let it cool for awhile on the countertop, then I pour it into jars with screw-top lids (like empty spaghetti sauce jars – I know, why don’t I make my own marinara too? IDK!). I put them in the fridge. Overnight, the fat will separate, raise to the top and solidify. I scoop it out with a spoon the next day, label it with masking tape and stick it in the freezer. Whenever I want to use it I can take it out and pop it right into the microwave if I’m in a hurry.
The only difference with vegetable stock it how I prep for it. I keep a ziplock bag in the freezer, in which I throw scraps wether they come off the cutting board or a plate after a meal is finished.
These stocks make delicious rice and soups. Plus they are a heck of a lot cheaper (and healthier) than anything you can buy to use in it’s place. It’s not gourmet, but close enough!
Jessica, “Did you ever know that you’re my hero? You’re everything I would like to be.”
LOL You make everything sound so easy. I’m going to try this next time I make a whole chicken, which I make a lot and just end up tossing away the bones. I know I’d use chicken stock more often than beef. I make chicken noodles a lot, and Joe uses chicken stock for the Vietnamese pho he makes. And good idea for vegetable stock. I’ll do that, too.
“You are the wind beneath my wings.” ;-b
LOL Shannon! You can do all these things, they are much simpler than they look and just take some practice and paradym shifting. I was way less crunchy than you when I started thinking about changing how we ate and spent money.
I do the same thing!! (I’m pretty sure I got the idea from you a few years ago). I just started with the veggie stock a few months ago. I need to scrape my fat off first, before I freeze my chicken stock. I’m gonna start cooling it in the fridge…. THANKS!!!