Sunday, 29 January 2017

Homemade Stock

I've been meaning to make my own stock for ages but never got around to it. It's so easy! I've been keeping kitchen scraps (all vegetable and nothing that looked like it was going bad) in the freezer in a zip lock bag. Once I had a decent amount I figured it was time! Make sure your scraps have been washed prior to freezing.

Homemade Stock


1 onion, cut in half
1-2 carrots, cut into thirds
2 stalks of celery
kitchen scraps (mine already included fennel, parsley, green onions etc)


Fry up your onion, carrots and celery first with a small amount of olive oil.

Add all ingredients into a large pot with around 6 cups of water or enough to cover the scraps.

Bring to boil then cover and simmer for 1 hour, or longer if you like. I like leaving it to simmer for 2 hours or more if I have the time because the flavour is stronger.
Wait till it cools before straining the liquid.
Once liquid is cool enough store in freezer, I used zip lock bags in 2 cup lots.
Now I use 1/2 cup silicon molds or 1 -2 cup plastic food containers because my bags kept leaking.

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