A Tutorial on Homeamade stock

Yes, Ladies and Gentleman!!!
The stock tutorial is finally here!
I have finally managed to upload all the pictures to show you how easy it is to make your own stock for everything from soups to base sauces!

I started my day with a strawberry banana smoothie. Mine is smaller than Chris'. He needs more calories than I do, so he gets the big cup.
Like this!

Here is what I made today,

Field green strawberry banana smoothie!!

2 big handfuls of field green salad mix

2 frozen banana's

2 Brazil nuts

2 tsp. ginger

2 tsp. cinnamon

Throw everything in your blender, add 1 1/2 cups of water and 16 oz. ice and blend until smooth. It was really yummy. Chris did let me know it wasn't sweet enough, but I liked it just fine. I suppose you could add 1 tiny scoop of stevia if you like.

Well, shall we get onto the Stock project?

I make stock whenever my freezer container overflows with leftover veggies that I have tossed in there all month long. The vegetables can vary from just onions, celery and carrots to a whole menagerie of goodies like the following broth.

I clean out my fridge every week and decide what stays and what is getting to old to use. That way, I never find surprises in the back of the fridge. If a veggie is getting limp or past it's prime, but can still be used, it is destined for the stock bowl in the freezer. I place everything in there and then when I am down to only a few jars of broth I grab everything and make a new batch.

Here is what I had.
(The potatoes, did not get used this time)
1-2 cups spinach that I froze last month
2 onions, cut in half
1 bunch of celery, getting a little limp
1 pound of cremini mushrooms that never made it to a stir fry
1lb. carrots, I have 7 lbs. in my fridge right now...
2 cups peas, frozen
1 lb haricot verts, frozen
organic garlic, if desired

Here is my secret to making super easy broth. USE YOUR CROCK POT!!!!
You heard me right, it is that simple.
Put everything in your crock pot, chop your onion, leaving the skin on, chop the mushrooms in half, chop the celery and carrots. Throw in a little garlic if you like. No need to peel anything, just wash them really good and toss in the pot.
Cover it with water and put on before you go to bed at night. When you wake up, your house will smell terrific and you will never have to adjust temperatures, turn it off if you go to town, or stir it.

When you get up you will find this waiting for you!

Here is the fun part! Prep you area, get a large bowl and strainer. Set it up in your sink so if you spill, it won't make a huge mess.

Drain all the broth from your veggies. The bowl beneath will catch all the yummy goodness and you will have all the veggies separate to make into a base if you like!

The Broth

Using a ladle and a funnel, pour the stock into ball jars when cooled slightly. If using the vegetables, you will want to remove the skins from your onions and throw them away. Add all the veggies to your food processor and run until it is smooth, like baby food.

This is a 1/2 base, 1/2 stock combination for cassoulet or a bean and pasta soup.

Stocks to put up

#1 Base only, used for 14 bean soup

#2 Heavy broth, not diluted

#3 Broth and Base, 1/2 & 1/2

#4 Light broth, diluted by half

#5 Base only, for cassoulet

Leave enough room so when broth expands it doesn't explode in your freezer, I leave about an inch and a half of room below the rim. The sixth jar is homemade spaghetti sauce I made last month.

This is so simple anyone can make it, even if you have never made a stock in your life and don't know your way around the kitchen, you can do this!

You will never buy store stock again. You can control the flavor, the depth, the type, and whether or not you want to add salt. I never use salt in my broth anymore. I find that I do not need it. I never thought I would say that...LOL

I promised you I would share my shopping items I planned to buy on Friday. Here they are.

I bought this cassoulet pot at our area Goodwill store for $5.99 and it was made in France!

Here are some other goodies I bought.

(From the top)
A lime juicer

A lemon juicer

A hand held spiralizer

Measuring spoons

Measuring Cups

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I hope that you enjoyed my tutorial and it will inspire you to make your own stock soon.

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Would you like me to show you how to make more homemade convience goodies at home?
Do you make your own stock?

What type of Vegetables do you use?

Viv~