Making your own stock or broth will not only save you money but be much healthier for you and your family since you can control entirely what you put in (like salt) and how much of it.
It’s also a great way to decrease waste and use up all of your kitchen scraps. Onion skins, celery tops and mushroom stems are great ingredients to throw in. Just add water!
And don’t forget that making bone broth is such a great antidote to cold weather and winter illness. Simply throw in leftover bones from roast chicken or beef. Ham hocks works particularly well for Split Pea Soup, which is always on the menu at our house in the winter.
Homemade Broth or Stock
Yield 1 quart
Why spend money that you don't have to? Making your own broth or stock takes only minutes of prep work and loads of hands-off time. It's silly not to do it!
See Notes for using a slow cooker or pressure cooker.
2 lbs beef or chicken bones, or the bones from a fish *optional
drizzle of olive oil *optional
1 bag full of vegetable trimmings OR 2 onions, quartered -leave skin on-, 4 stalks celery, chopped, and 4 carrots, chopped
2 quarts water
- In a large stock pot, add bones if using and cook in a drizzle of olive oil until browned and fragrant, about 10 minutes.
- Add veggies and water, bring to a boil, then reduce to a simmer.
- Strain out bones and veggies through a sieve into another bowl or pot to reserve cooking liquid.
- Store in the fridge or freezer in mason jars or plastic bags until ready to use.
I never add salt to my stocks and instead choose to salt the final dishes that I use the stock in, therefore decreasing the sodium content considerably and being able to manage flavor in a more effective way.
If using a slow cooker or pressure cooker, simply add all ingredients at once and cook for 6 hours on low (slow cooker) or 35 minutes on high pressure (pressure cooker).