Making your own stock is a healthy and convenient alternative to those purchased in a store. Plus, it saves money.
When I’m cooking and chopping vegetables, I save the scraps and refrigerate them until I’m ready to make my stock. The great thing is, you know exactly what the ingredients are. The possibilities are endless.
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Whether you use fresh produce or scraps, be sure to clean your produce and place aside.
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In a large pot, add water. I add a cup or two more than needed. My need is decided by what container I’ll use to store the stock.
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Add desired spices and herbs to the water.
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Add the vegetables you’ve picked.
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Bring the water to a boil then cover and reduce heat to a simmer.
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Simmer for an hour.
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When stock has cooled, strain the vegetables from your stock. (Colander or cheese cloth work well.)
8. Store in air-tight container, refrigerate and enjoy!