Homemade stock is used to make soups, stews, sauces, or used to add moisture to the cooking dishes as well. Making stock is a way to get the maximum nutrition from the bones, vegetables, and herbs when simmering in the pot for many hours. When simmering, the stock will draw the flavor from the bones and the aroma from vegetables and herbs. To make the stock, you will need a tall stock pot, recommended using 8 qt. and the following ingredients.
Ingredients
Ingredients
- 1 lb. meat bones
- 1 bunch of celery cut into large piece
- 1 large onion quartered
- 1 large carrot cut into large piece
- 1 bunch of parsley
Note: If don't have room to store and cooking just for one or two, you can cut the ingredients into half.
Put the stock pot uncovered on medium to high-medium heat until the foam start forming on the surface. Reduce the heat to low. Don't let it boil.
Skim the foam frequently but don't stir the stock to prevent mixing the fat into the stock and making it cloudy.
Simmer the stock in low heat for several hours (at least 5-6 hours). The longer the stock is simmering, the more flavor from the bones is released to the stock.
When the stock is done, put the pot over the counter uncovered to cool down.
To store, put the stock in a plastic or glass container. Homemade stock can be kept in the refrigerator for a few days.
To freeze, put the stock in a container (recommended using plastic container) but only fill about 3/4 to the top. To divide the stock into small portions, freeze the stock in the ice cube trays. These small cubes are convenient for tossing into sauce or for adding moisture to any cooking dish.
Homemade stock is easy to make. Use it to make hot soups on rainy days, when having a cold or during winter time. Use it to make delicious stews, pasta sauces and many other dishes with your favorite recipes. Homemade stock is tasty, low in sodium and nutritious.
Don't have a stock pot or looking for a different size, browse stock pot to find the one that fits your liking.
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