Soup Stock the Easy Way

Soup Stock the Easy Way

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Making homemade stock can seem intimidating. I’ve spent most of my life buying stock at the store to save time. And lets be honest, I simply didn’t realize how easy it is to make!

In a large pot or slowcooker:

Start with bones or a carcas. They can be cooked or uncooked. Chicken, turkey, beef, lamb, fish, or whatever you have. You can also add in organ meat, skin, and drippings for a richer broth. (Skip this for vegetable broth. Mushrooms are a good alternative.)

Vegetables:

Think in catagories. Root vegetables, leafy greens and herbs, anything else you have, spices, acid (ex. vinegar). Vegetables don’t need to be peeled. Stems are fine. Large chunks are perfectly fine. ex. I cut carrots in half, and onions in quarters with the skin on.

  1. Root vegetables – carrots, parshnips, sweet potatoes, potatoes, radishes etc.
  2. Greens and herbs – spinach, parsley, cilantro, celery, leafy tops of carrots and radishes etc
  3. Other – mushrooms, onions, garlic, any other vegetable you have.
  4. Spices – Salt. Bay leaves. More salt. Use spices that compliment the flavor profile you’re aiming for.
  5. Acid – add a bit (1-2 tbsp) of acid. It could be vinegar, wine or lemon juice etc. This helps the bones release collegen and minerals. And helps balance the flavor profile.
  6. Add enough water to cover everything.
  7. Cook. Simmer on the stove for at least several hours, or cook in the slow cooker for 6+ hours. Longer cook times are fine, the stock becomes more like bone broth. No more than 36-48 hours. Make sure that there is always enough water to cover all meat and vegetables.
  8. Allow the broth to cool.
  9. Strain the broth. Discard bones, vegetables, and other waste. You can pick through the waste to save any meat that came off the bones.

Pro-Tip: Keep a gallon freezer bag in your freezer. Add vegetable peelings and ends. Save to use in your broth. ex, carrot and potatoe peels, onion ends(with skin on), celery tops.


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