05 Apr Delicious & Healthy Homemade Stock
Today, you can find an array of stocks sold in your local grocery store that come in pourable and resealable containers. These varieties sell the idea of convenience to the consumer. In a pinch these versions are OK, but nothing tastes better and is better for you than a homemade stock! My recipes are simple and not precise; they are more of a guideline and you can add in any vegetables you wish in any quantity until you’re satisfied with the result. After you make your stock, let it cool, skim any fat off the top (if necessary), and freeze batches in freezer bags (or plastic containers) for future use. I use stock in so many different recipes that it’s really nice to always have some on hand when the need arises. Store bought versions tend to be high in sodium and preparing your own means managing the sodium intake for you and your family. This is always a good thing! In my experience, the most commonly used varieties are vegetable, chicken, and (on occasion) beef. You do not need to worry about buying large quantities of vegetables or keeping pounds of chicken bones in your freezer. For example, you can make your stock whenever you choose to roast a chicken and you can use whatever vegetables you have on hand. Trust me, it will always taste better than the store bought brands. I’ve posted my favorite versions of stocks in my recipes section under Soups/Stews. You can’t go wrong with savory and healthy homemade stock available in your freezer for all of those delicious future recipes.
• Ice cube trays work well for freezing stock. When frozen, remove cubes and place them in freezer bags. This way, you can take out as many cubes as necessary and it really saves on defrosting time.
• You’ll need an 8 to 12 Gallon stock pot (my preference is a 12 gallon pot).
• Your stock can last in the freezer for up to two months.