From Scratch: Delicious Vegetable Stock

Some things just taste better when they're made from scratch. Stock is definitely one of those things! Whether its a hearty chicken or beef stock, a delicate seafood stock or a delicious veggie stock, it always tastes better when its home made. The reason is that you control how much salt goes in it (the storebought versions are usually full of sodium) and you get to control the layering of flavours and tailor them to suit your tastes. The other beautiful thing about stock is that you can make it using up scraps you would have otherwise thrown out! This stock recipe can be changed up based on what you have on hand! The only things to avoid tossing in are:

• Broccoli
• Cabbage
• Cauliflower
• Beets
• Peppers
• Asparagus

These will either colour your stock with an odd colour or they will give it an overwhelming flavour that won't be suitable for a multi-purpose use that a stock usually is.

 

Apologies for the iPhone photos... The last few things I've made I haven't had a chance to photograph them with my good camera, but they turned out so delicious I still wanted to share them with you.

 

Here's how to make this delicious stock:

 

Vegetable Stock

Recipe minimally adapted from Rebar

 

Ingredients:

• 1 tbsp vegetable oil
• 1 yellow onion
• 2 leeks, greens only
• 1 garlic bulb
• 4 carrots
• 2 celery sticks
• 1 apple
• 4 bay leaves
• 1/2 tbsp whole black peppercorns
• 1 tbsp cumin seeds
• 1 tbsp coarse salt
• A few sprigs of fresh thyme & sage
• 16 cups cold water

Method:

1. Peel and roughly chop the onions, leeks, carrots and celery. Separate the garlic bulb and smash the cloves with the flat of your knife. Quarter the apple.
2. Heat oil in a large stock pot and add onions, leeks, carrots, celery, salt and bay leaves. Saute for five minutes, stirring often.
3. Add all of the remaining ingredients, including the water and bring to a boil. Reduce heat and simmer gently for 45 minutes. Strain and cool if not using immediately. Store in the fridge for up to 3 days or in the freezer for up to 2 months.

 

Don't you love how easy that is? You can have fresh, flavorful and delicious stock in under an hour! Better tasting and way healthier for you than store bought. Give it a try and let me know what you think!

Happy Cooking my Friends!

Homemade Chicken Stock

Looks like a gross picture huh? Chicken bones? Well, all this yuckiness in that huge stock pot made the most delicious chicken stock. 10 times better than anything you can buy in the store and wayyyyy healthier. Far less sodium and no preservatives = a healthier, happier you (okay, maybe not happier, but hey, I felt pretty happy after I made this goodness!). Want another reason to try this recipe (as if the above isn't enough...) - its dirt cheap to make and you can feel virtuous for not wasting the chicken carcus! It really is a win win situation. :)

This recipe makes a lot of chicken stock, but thats no problem. You can freeze chicken stock for a couple months in the freezer. Freeze it in 4 cup portions for ease of use when you thaw it! And if you think you won't use lots of chicken stock, think again! Stock goes in everything and making your own soup can be a delicious adventure. Do try out this recipe, put your own twist on it and remember, this recipe is just a guideline! Be creative and enjoy the process and the amazing smell in your house as this stock simmers away!

Chicken Stock
Recipe from Anna Olson

Ingredients:

• 1 chicken carcus (some meat left on it is okay)
• 2 onions, cut in half, peel intact
• 2 celery stalks, roughly chopped
• 2 carrots, roughly chopped
• 2 bay leaves
• 2 sprigs fresh thyme
• 5 whole peppercorns
• 1 sprig fresh parsley

Method:

1. Put all ingredients in a large stockpot and cover with cold water. Slowly bring up to a gentle simmer over medium-low heat (no higher than medium). Once the fat and impurities start rising to the surfact, skim the sop of the stock with a spoon.
2. Keep the stock at a bare simmer, uncovered, for 2 1/2 hours from when it first starts to simmer. A vigorous boil would disturb the ingredients and the stock will come out cloudy. Strain the stock while its still hot. Discard the veggies, herbs and chicken bones.
3. Now that you have great stock, you can make amazing soups and sauces! Have at er!

So, thats it, pretty simple huh? Hope you get a chance to try this out at some point. You will be able to taste a difference - its that good!

Happy Cooking my Friends!