In the age of gut health and trying to be more environmentally conscious, I’ve been trying to find a way to incorporate hearty stocks and broths into my diet without spending an astronomical amount of money! One such way I do this is by making my own stock at home.
Now it might sound too good to be true, but the method I use is essentially free… yes, you heard that right! Whenever I’m cooking something from scratch, which is most evenings, I save the scraps of anything I’m chopping up. This includes celery stalks, onion & garlic skins, carrot tops, parmesan rinds, and squeezed lemons – even the sad looking herbs in the back of my fridge! Sometimes, this may even include bones from chicken carcass’.
I pop these in a big sandwich bag in the freezer, which I’ll then use to turn into homemade stock using the recipe below!
Method
Follow these steps to make our Stock From Scratch (For Free!)
As you cook throughout the week, save your vegetable scraps in a freezer-safe bag. Include items like lemon skins, carrot tops, onion skins, celery ends, garlic skins, and herb stems. You can also add bones from raw or cooked chicken carcasses, as this makes it a bit bone-broth-like, boosting the health benefits.
Place the frozen vegetable scraps into your slow cooker. Add your roughly chopped ginger, garlic, and any optional ingredients like bay leaves, lemon, rosemary sprigs, and peppercorns. The more aromatics, the better the stock will taste!
Pour in 2-3 litres of water, making sure the scraps are just submerged. Too much water results in a less flavourful stock. Finally, add a big pinch of salt and stir.
Set your slow cooker to low and let it cook for at least 8 hours, or overnight. The longer you leave it to cook, the richer your homemade stock will be. There is no need to stir the stock whilst it’s cooking; it’s best to leave the lid on to help the slow cooker retain all of its heat.
Once the stock is ready, let it cool slightly in the slow cooker. Then, use a fine-mesh strainer or cheesecloth to strain the stock into a big jug, discarding the solids (or better still, pop these on your compost heap!).
Pour the strained stock into a glass bottle or airtight containers of your choice. The homemade stock will store for up to a week in the fridge. If you aren’t planning on using your stock straight away, you can freeze it in an ice cube tray and transfer the cubes to a freezer bag, You can then add these straight to your dishes from frozen whenever needed!
What Should You Avoid Putting Into Stocks?
Our homemade stock didn’t always go to plan, and I’ve picked up a few tips and tricks along the way. Here’s what to avoid putting into your homemade stock:
- Potatoes; as they can cause your stock to turn cloudy.
- Brussels sprouts, broccoli, or cauliflower; these vegetables can cause a slight bitter taste, so use very few, or none at all.
- Too much of a pigmented vegetable; we eat so many red onions in our house, and I’ve had a couple of homemade stocks turn bright purple, so I now avoid putting in more than one skin of a red onion!
- Unwashed vegetables; whereas you usually might peel a carrot without washing it, if you’re using the peel in a stock, you must ensure it is free from dirt before using.
How To Use Your Homemade Stock
Homemade stock is incredibly versatile and can be used in a variety of dishes to add depth and flavour. Here are just a few of our favourite ways to use it!
- Miso soup/broth: Use your stock as a base for a nutritious and comforting miso soup, which I (try) and take daily to boost my gut health. I simply warm it up in the microwave, before adding a spoonful of miso paste and finely chopped spring onion.
- Gravy: Make rich, delicious gravy using your homemade stock as a base. Reduce over the stove to thicken, and combine with pan drippings, flour, and seasoning for a perfect accompaniment to roasts. Or simply add instant gravy granules to your stock and heat in the microwave if you’re in a pinch.
- Soups and stews: Use the stock as a base for pretty much any soup or stew in the winter time, enhancing the flavour and overall nutritional content.
- Rice, pasta, and grains: Cook rice, pasta quinoa, or other grains in the stock for an extra boost of flavour. Trust us, this really takes plain grains to the next level!
Simple Recipes From Savery Grazing
Making homemade stock is a simple, cost-effective way to reduce waste and really enhance the flavours in your cooking. Plus, it feels so comforting and nutritious to drink, which is a bonus for me!
If you’re looking for more recipes, take a look at our food blog, or, follow us on Instagram, Facebook, or Pinterest.
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