Turkey stock once a year, chicken and vegetable stock here and there throughout. Making your own stock is not only rewarding when you reach into the pantry, it can be much healthier!
You get to control the salt levels, the preservative, and the ingredients used to save your family from yet more unnecessary chemical intake.
Not to mention the cash it saves. Yea, buying broth or stock at the store isn’t super expensive but the prices are going up all the time. A box of organic chicken stock at my local store is $2.48 for 32 oz. However making your own….costs nothing!
Saving Scraps
Wait. How can it be free? Other then your time, it can be. Simply use the items you’re likely throwing out right now on a regular basis. You can also use pots you already have on hand!
You can make so many different broths simply from saving your kitchen and cooking scrapes.
These are items that you already have and have already paid for. Why not save them in freezer bags. Once they add up, you can invest in some stocks!! (Sorry, couldn’t help it)
I have at least two scrape bags in my freezer being filled at any given time. One is chicken fat, skins and bones & the other is veggie scrapes. This one is onion ends and peels, celery ends and leafs, carrot tips and peels, bell pepper veins and seeds, etc.
There are only a couple of things I don’t use in the veggie scrape bags. One it tomatoes because they change the flavor too much and you can save them up for sauce & potato scrapes because I really don’t want the extra starch for no reason.
What makes a good stock?
The basics of a stock are honestly what make is it so good. It’s just primary protein source, veggies or veggie scrapes, and water. Some people will add aromatic herbs like bay leaves and thyme.
The main things that makes a good stock is the use of bones and the condensing of the water, hence the flavor! So if you save up the scrapes from chicken and veggies and put them together, add water and you are set on a pot of stock!
What you need
- Scrapes from meat and/or veggies
- Large pot to cook and condenser. A stew pot or dutch oven will work great!
- Large strainer and or colander
- A large bowl or a second pot for straining into
How to make homemade stock
These are very general instructions, as they can be used for meat or vegetable stock. The main process is the same either way. Its just a matter out what food products are used. Happy stocking!
Put all scraps into a pot
Take preferred scrapes and put them into a large pot. You can use just the veggie scraps or both meat and veggie. Making chicken stock is common since so many recipes call or it.
You are of course welcome to use all fresh vegetables or bones if you do not have a collection of kitchen scrapes. The result will be great no matter what.
Cover in cold water completely and add herbs, if you choose. Common herb additions are bay leaves and thyme or even oregano.
I typically do not add herbs as I want the stock to be as versatile as possible for canning and storing. However, if you are making for a specific recipe, adding herbs now if a great way to enhance the flavors of your dish!
Cook at a simmer
Bring everything to a boil and reduce heat to a steady simmer. Simmer time depends on the stock being made. If you are making vegetable stock, simmer for about an hour to an hour and half is fine for the retables to release all of their flavor and nutrients.
However meat stocks will need to simmer for at least 4 hours. I like to keep them going for 6 hours just to make the stock as rich and fortified as possible. You can actually simmer for up to 24 hours but…wow.
Keep in mind that you may need to add water along the way to keep everything covered up. If using whole chicken or turkey caresses, stir and move the bones around to separate everything as to cooks.
Do not boil! Simmering allows for a more efficient extraction of the flavors and nutrients, especially in bones. Boiling will also change the color, but that doesn’t really matter for the flavor.
Strain
Once everything is cooked and simmered the proper amount of time, straining is needed to remove all of the food bits. If making a veggie stock with fresh vegetables for a certain recipe, you can likely skip this and keep the pieces in your dish.
I like to double strain everything since it will be going back and forth between container anyway. Once is with a colander over a large pot. I get as much juice out as possible and run through the strainer first using a measure cup. This just makes the pot weigh least for pour the last of it out. So much easier to handle and less messy!
Now rinse out you stock pot just to be sure nothing is lingering on the edges. Now I use a finer mess strainer to pull out the small pieces as I put it back into the large pot.
Again, if you are using right away, the second straining is not really needed, but if canning, you want the stock as clean as possible.
Condense
Now you get to see where to stock actually stands. Give it a taste and remember that you’ve likely added additional water throughput the process. If it doesn’t have a strong enough flavor or the flavor you’re going for, put the stock on a light boil to condense it down.
Done!
Congratulations! You’ve made stock. Now you can use for that recipe you’ve had buzzing around in your brain. It will keep in the fridge for 3-4 days or you can can it for the long term pantry storage.
Check out this article on canning stock if you’d like to give it a try!
Until Next Time!
PJtxGirl
Frequently Asked Questions
Are broth and stock the same?
They are not. Broth is mostly made from meat & stock is made from the bones. Stock is also cooked much longer and condensed to make a much more rich flavor. In vegetables that are basically the same but stock is cooked longer to condense it down.
Once you start using and making your own stocks, you get a bit spoiled to the flavor. Whenever making a broth out of fresh chicken for something like chicken and dumplings, I end up condensing it or adding Homemade Bouillon to enhance the flavor.
Why don’t you salt stock?
Due to the richness in stock, adding salt isn’t needed to enhance the flavor. There fore you are cutting back on sodium as well.
Do I have to remove fat when making stock?
Not at all. Especially if you are using right away for a specific recipe. However the fat can cause a lack of proper seal if canning as it can get between the lid and the jar.
How do you can and preserve broth or stock?
You must use a pressure canner to ensure a clean, healthy product that can sit in your pantry long term. Click here to see how to pressure can any stock or broth.
How to make stock form a turkey or chicken carcass?
I make turkey stock every single year from thanksgiving turkey leftovers. It is by far my favorite broth. Check out this article on How to Make Homemade Turkey Stock! You would make chicken stock stock in the same way, but on a smaller scale.
Is chicken stock healthy?
Yes! While you will need more then stock to survive and be healthy, if you make a rich stock using vegetable scrapes, you will have a liquid that is low fat & low in calories. It will also contain protein, vitamins, and minerals.
My stock isn’t clear. Is that ok?
Yes. As long as you simmered for the correct amount of time, it’s ok it is isn’t clear. I condense mine down so much for flavor that it is never perfectly clear. Unless you are trying to make a consomme that requires clear stock or broth, you’re good to go!
How can I make my stock more clear?
I need to disclose that I have never tried this myself. I prefer recipes that are not so hard on you! However, I have read that you can mix egg whites with water and pour into your stock while it boils. Then you can pull or strainer out the cooked eggs after. Some swear they can taste the egg in the stock, so perhaps pull a bit out in a small batch and try it there first.
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