SeaCat
Hey, my Halo is smoking
- Joined
- Sep 23, 2003
- Posts
- 15,378
Soup Stock
Okay many recipes call for soup stock. SOme people like to use canned stock or Buillion. I don't, I make my own.
Now I have this habit. I save bones. Chicken Bones, Ham Bones, Steak bones etc. As long as they have meat on them they are saved. They are tossed into a large ziplock in the freezer until the bag is full.
When it's time to make some stock the bones are pulled out and defrosted. Into a large stock pot they go along with at least a gallon of cold water. If you happen to have some flavorfull meat left over in the fridge chop it up and toss it in as well. (Yes I save those little pieces of meat that are usually thrown out.) Also into the pot toss a couple of diced Onions, a Bulb of Garlic that has been minced. I like to add a handfull of chopped Peppers, (Ancho's, Japones or Little Birds work well.) as well as a pinch of Oregano. Turn on the heat and bring to a boil before lowering to a simmer. Cover and let simmer.
I like to let this simmer for most of the day, adding water as needed.
When it's done turn off the heat and allow to cool slightly. Fish out the bones and throw them out. Now comes the hardest part. Ladel the results through a coffee filter into containers. Set the containers in the fridge overnight.
The next day pop the layer of fat off the containers of stock. Freeze the stock.
You now have some stock for cooking.
Cat
Okay many recipes call for soup stock. SOme people like to use canned stock or Buillion. I don't, I make my own.
Now I have this habit. I save bones. Chicken Bones, Ham Bones, Steak bones etc. As long as they have meat on them they are saved. They are tossed into a large ziplock in the freezer until the bag is full.
When it's time to make some stock the bones are pulled out and defrosted. Into a large stock pot they go along with at least a gallon of cold water. If you happen to have some flavorfull meat left over in the fridge chop it up and toss it in as well. (Yes I save those little pieces of meat that are usually thrown out.) Also into the pot toss a couple of diced Onions, a Bulb of Garlic that has been minced. I like to add a handfull of chopped Peppers, (Ancho's, Japones or Little Birds work well.) as well as a pinch of Oregano. Turn on the heat and bring to a boil before lowering to a simmer. Cover and let simmer.
I like to let this simmer for most of the day, adding water as needed.
When it's done turn off the heat and allow to cool slightly. Fish out the bones and throw them out. Now comes the hardest part. Ladel the results through a coffee filter into containers. Set the containers in the fridge overnight.
The next day pop the layer of fat off the containers of stock. Freeze the stock.
You now have some stock for cooking.
Cat