The holidays is often a time where many folks see an increased amount of food waste. My favorite way to keep that waste down and get the most out of my ingredients? Making a stock.
No matter your diet, you are likely throwing away (or composting) many items that could be turned into a delicious stock that will get you through the Winter.
The first step? Think ahead
If you know you'll be making a stock soon, grab yourself a freezer bag to collect vegetable scraps like onion and garlic skins, carrot tops, and anything else you'd like to flavor your stock with.
If you are using a protein like a chicken carcass or beef bones from a stew, be sure to first remove any meat still on the bone.
Basic Instructions:
- Place the chicken carcass and vegetables in a large stockpot.
- Add your bag of vegetable scraps in addition to any herbs or spices you'd like to include.
- Pour in enough water to cover everything by about 1 inch.
- Bring to a boil, then reduce to a simmer.
- Skim off any foam or scum that rises to the surface in the first 15-20 minutes.
- Simmer uncovered for 4-6 hours for a rich flavor (or 1-2 hours for a lighter stock).
- Strain the stock through a fine mesh sieve into a large bowl.
- Let cool, then refrigerate. Skim off any fat that solidifies on the surface.
- Store in the fridge for up to 5 days or freeze for longer storage.
OCS Faves
I like to throw in a parmesan rind or two to add depth to the final product, as well as some dried chiles to kick up the heat.
Here is a full recipe if you are looking for more details
https://www.themediterraneandish.com/how-to-make-chicken-stock/
Remember. Stock is forgiving, so have fun with it! Experiment with different herbs and spices to find your perfect flavor.
And don't forget to tag us @ozarkcompost so we can see how it went!