Batch of Vegetable Stock I made on 11/29/09, just starting to simmer.
There is no reason to buy veg or chicken stock, and you don’t even need bullion. Just keep your veggie scraps (skins, tops…anything you wont normally use when dicing and slicing your potatoes, garlic, onions, celery, banana peels, apple peels, pepper seeds, kale ends, etc…) in a freezer bag, in a freezer, until you have time to make this. It makes several quarts of stock and is virtually free–it is made from things you were going to throw out! 🙂 I also like to use old herbs an spices from my garden in it, too.
Wash your scraps off in water and then save them in a freezer bag. You can add to this bag every time you cut up some veggies. My Stock Bag currently holds chunks of celery, garlic, onion and carrots.
When you are ready to make stock, dump the contents in to a soup pot on med. heat with some olive oil. Saute for about 10-20 min, or until it smells awesome. Add whatever spices you feel like: salt, pepper, basil, thyme, sage…
fill the pot up with h2o after simmering; Cover. Simmer for about 30-40 min.
Strain the solids out but keep the broth in the pot. Then, measure it out in two-cup sizes and place in freezer bags and freeze. Use in recipes that call for stock, like Moroccan Chickpea Stew or Chicken Noodle Soup.