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Homemade Stock That’s Unbelievably Easy

Ever wonder what all those ingredients are on the back of your chicken or beef stock boxes?

Some include colors, natural flavors, sweeteners and a shit ton of salt. Yuck!

Here’s a random one I found on the internet —

 

 

 

 

 

 

 

 

And here’s the lovely ingredient list —

 

CHICKEN STOCK, VEGETABLE STOCK (CARROT, ONION, MUSHROOMS, AND CELERY), SEA SALT, NATURAL CHICKEN FLAVOR, HONEY, SALT, NATURAL FLAVOR, AND SPICE AND HERBS (BLACK PEPPER, BAY LEAF, AND THYME). From their actual website.

Why they gotta add “natural flavors?”

IF they kept the recipe simple and just added fresh, real ingredients, they wouldn’t need to add junky artificial stuff and so much salt. And who puts honey in homemade stock?!


Keep your money where it belongs, keep it simple, healthy and MAKE YOUR OWN!

If you’ve never made your own, you seriously don’t know what you’re missing.

It literally can be made with kitchen scraps, a few fresh veggies and leftover bones.

Have bones from last night’s dinner? SAVE THEM!

Just pop them, along with the ends of your veggies (onions, carrots, celery) and keep them stored in a zip bag in the freezer.

Once it’s full, toss the entire bag into your pressure, slow cooker or regular pot, add some fresh onions, celery, carrots, apple cider vinegar and salt and pepper and let that baby roll.

So easy.

And the flavor is unreal – it tastes NOTHING like the store-bought stuff. So much better.

Here’s a fun KITCHEN SCRAP STOCK video I made for you.

So, get out there, and start cooking!

make your own homemade stock, save time money

Here’s the full recipe in case I’ve inspired you to start collecting your kitchen scraps and make your own STOCK! ;)

KITCHEN SCRAP STOCK

Prep time 5 minutes

Cook time depends on appliance used

Makes about 4 quarts

Ingredients

  • BONES try and stick to the same type (all beef, all chicken, etc.) about 2-4 pounds
  • ONIONS 2-3, roughly chopped (leave on the peels)
  • CARROTS 3-5, roughly chopped (leave on the tops)
  • CELERY 2-3, roughly chopped
  • ACV (apple cider vinegar, I usually use Bragg’s) 2 tablespoons
  • S & P (about a tablespoon each)
  • WATER all the way up to almost the top (about 3/4 full)
  • OPTIONAL ADD-INS (fresh herbs, garlic, additional seasonings)

Directions

  1. Place everything into your pot of choice. Fill up with water and start cooking.
  2. Here’s a few ideas for cooking times depending on pot using.
    1. PRESSURE COOKER – 90 minutes
    2. SLOW COOKER – 12 to 72 hours on low heat
    3. STOVE TOP – Cook on LOW Heat for about 3-5 hours
  3. When it’s done, strain and pour liquid gold into large mason jars and keep in fridge. Or, fill up silicone muffin molds and place in freezer for easy 1 serving portions.
  4. Use in soups, sauces, drink in the am, use to moisten meat dishes, etc. Enjoy!

For more fun and simple cooking, check out my YouTube Videos here.

 

make your own homemade stock, save time money

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