Making homemade stock, or broth, is extremely easy. I have written about homemade stocks in prior articles however, here is another rundown on how to make multi-use homemade stock.
Gather your favorite vegetables such as carrots, onions, mushrooms, garlic and parsnips. Place them in a stock pot or even a smaller pot. Fill with water and once boiling turn down the heat to a simmer and simmer for about an hour.
Using a beef bone simmer it in water for about 2 hours. It is perfectly fine to have meat on the bone and add additional beef if you have leftovers.
After roasting a whole chicken and eating what you want off of the chicken. Place the whole roasted chicken in a stock pot and cover with water. Simmer the chicken for about an hour and a half.
Of course you can add vegetables and spices if you are going to immediately use your stock to make a stew or soup.
If you are going to freeze your soup make sure you do not freeze any noodles as the noodles will turn to mush.
Uses for your Homemade Stock or Broth
- When freezing your homemade stock, freeze one cup (1 cup) in individual freezer bags. This way you can take out as many cups as you need to use your stock or broth.
- Cook Rice and other grains for extra flavor
- Cook Noodles for extra flavor
- Cook Beans for extra flavor
- Use in mashed potatoes for extra flavor
- Saute' Kale or other greens
- Cook Couscous for extra flavor
- Warm and drink it when you are feeling ill
- Use to make sauces
- Use to make Clam Chowder or Oyster Stew
- Use to make homemade gravy instead of canned gravy
Homemade stock or broth is not only easy to make it is the best healthy choice for your died. Canned stocks and broths are full of sodium (salt) and other preservatives.
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