Okay.. All the bones you've got + any veggies even scraps. Carrot peels, a small onion, a few garlic cloves, a little nub of ginger. You don't even have to peel them. Enough water so that everything is Covered with 1-2" of water. Bring it to a boil then reduce to a simmer and cook it for as long as you can, but at least for 2 hours. You can always add more water if too much evaporates. Then you want to strain it. So get some containers like big jars, and place a little sieve over them OR you could use a pasta strainer with something big under it. The idea is just that you want to catch the liquid but remove the solids. Now you can either store that stock for about a week in the fridge OR put it in the freezer for at least 2 months even longer I think. Don't salt the stock, because you want to be able to control the saltiness when you add it to things. Does that help?
Stock tips please 🙋🏻♀️
Okay.. All the bones you've got + any veggies even scraps. Carrot peels, a small onion, a few garlic cloves, a little nub of ginger. You don't even have to peel them. Enough water so that everything is Covered with 1-2" of water. Bring it to a boil then reduce to a simmer and cook it for as long as you can, but at least for 2 hours. You can always add more water if too much evaporates. Then you want to strain it. So get some containers like big jars, and place a little sieve over them OR you could use a pasta strainer with something big under it. The idea is just that you want to catch the liquid but remove the solids. Now you can either store that stock for about a week in the fridge OR put it in the freezer for at least 2 months even longer I think. Don't salt the stock, because you want to be able to control the saltiness when you add it to things. Does that help?
Thank you!!! I've always been scared to try making stock in my own, but this is very clear and so helpful
The almond pancakes are so easy and so delish!
Oh I'm so glad!!!