Making your own stock is super easy, and a great way to reduce waste and save some money at the same time. Since I’m vegan, I make vegetable stock, but stock can be made from fish bones and chicken carcasses as well. I make my stock from kitchen scraps so, basically, I save any peels and stems, and tops from onions, garlic, root vegetables, herbs and so on. I might even add any vegetables that are getting a bit soft. Whenever I cook, I save any scraps in a mason jar in the freezer. When it’s full or I’m out of stock, I then make my stock. This is a fantastic way to use what otherwise would become garbage. I tend not to use beet peels or greens because they will turn stock red. And I don’t use kale stems because they might make the stock bitter. The leftover vegetables after cooking the stock can be composted (or fed to chickens, in my case), but you can make a wonderfully flavorful vegetable salt, also.
To make stock you need these ingredients:
- 8 cups water
- 2-3 cups worth of vegetable scraps
- 2 bay leaves
- A few sprigs of parsley and thyme, optional
- 2 pinches of Salt
- 1 piece of kombu seaweed — optional but adds a nice flavor.
In a large stockpot, add the water, frozen vegetable scraps, salt, bay leaves, parsley, thyme and kombu (if using). Bring to a boil, then reduce to a simmer for about 1 hour.
Strain stock by pouring it through a fine mesh strainer into a large heat-proof bowl or pot. Put solids aside. Once it’s completely cool, transfer stock to mason jars or freeze it in smaller portions like ice cube trays. If you are freezing stock in mason jars, remember that it will expand, so fill jarsonly ¾ full.
Mix leftover vegetables after straining stock until completely pureed. Spread on parchment paper and dry in a dehydrator on F115 or in an oven on very low heat until dry. Mix,along with salt to taste, to a powder. Voila!!!