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Let there be stock

I make my own stock for cooking. It’s easy. I keep a gallon freezer bag in the freezer. After I trim any veggies, I put the left over bits into the bag. Except for peels, they get gross frozen. But all the root vegetable roots, asparagus tips, onion ends. Etc. I also put any leftover bones in the same bag. Then, when the bag is fool, put it into a large stock pot and cover with water:

Cover and bring to a boil. Boil for a minimum of 45 minutes. I tend to let mine boil for hours. It seems to transfer the flavors more. This batch has guinea fowl bones, asparagus, carrot ends, okra ends and some of the outer leaves of cabbage and artichoke. Then drain (I use this strainer):

Allow to cool then ladle into jars:

No two batches are the same. But they’re always good.

2 Responses to “Let there be stock”

  1. ExpatNJ Says:

    Friendly suggestion:
    – Pour strained warm/hot Stock into Ice-Cube Trays.
    – Put into Freezer and allow Stock to freeze solidly.
    – Remove from Freezer, pop-out Stock-Cubes.
    – Store Stock-Cubes in Ziplock Bags in Freezer.

    Use Stock-Cubes one (or more) at a time, as-needed.
    Improvement over opening jars, and exposing entire contents to air, bacteria, fungus, smells, etc.

    Credit to either America’s Test Kitchen, Nick Stellino, and some other PBS cooking show. Yes, even the Propaganda Broadcast Service sometimes has a money-SAVING tip!

  2. SayUncle Says:

    That is brilliant. Thanks.