Easy Homemade Stock
A most delicious soup made from my homemade chicken stock…YUM!
When buying organic chicken at around $30 each…
a. you don’t eat it too often
b. you eat it very mindfully and
c. you make sure you use every tiny bit of it, which means making stock from the leftover bones.
Get those bones into a pot. There is so much flavour to be extracted. Don’t throw them away!
Making your own stock really is a worthwhile exercise as it tastes amazing compared to the ones you buy, which will make a big difference to the taste of what you are making (which I wrote about in this post). Plus it means you are using up food scraps you would otherwise throw out, which I am very much in favour of. However, normally you have to boil stock for ages on the stove (4+ hours) to get all the flavor out of the bones. Well I have a way around this…
I use my pressure cooker.
You just throw everything in it, secure the lid, bring it up to pressure, then allow it to simmer away for about 1 hour. Not only is it faster, so you don’t have to be stuck at home all day just to make stock, but it also stops your whole house smelling like stock for hours!
I find any time I can make something easier, I am more likely to do it. Now I am only limited by the number of times we eat chicken 🙂
Bone Broth vs Stock
Have you heard of bone broth and wondered what it is and how it differs from stock (made from bones)? Well basically bone broth is just seasoned stock. Have a look here for a more in-depth explanation
- Leftover bones from roast chicken, turkey or other meat
- Any vegetables you wish to add
- Any vegetable scraps - tops, peelings etc
- One onion, skin on, cut into quarters
- Stalks of herbs
- Bay leaf, optional
- Peppercorns, optional
- Water
- Place bones, vegetable bits, onion, herb stalks, bay leaf and peppercorns in pressure cooker
- Barely cover with water
- Secure lid and place over high heat to bring up to pressure
- Turn heat down and simmer for 1 hour
- Allow to release naturally
- Strain and pick any chunks of meat off the bones and add them to the stock
- Pour stock into containers and store in the fridge for up to 5 days, or in the freezer for up to 2 months
This post was inspired by the monthly Recipe Redux challenge.
This month’s Recipe Redux theme is all about DIY Kitchen Essentials
“What favorite kitchen staples do you now make from scratch – but in the past you purchased? Show us your best DIY recipe for keeping cupboards, fridge or freezer stocked with healthy basics. Think homemade frozen waffles, salad dressing, broth or other kitchen essentials.”
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