It’s that time again, about every quarter, my freezer starts to get too full of vegetable scraps, at which point I take ’em all and make some stock. In today’s case, I didn’t happen to have any leftover meat scraps that would have made it into a 4, 6 or 8-hour+ long process. Pffft. Unless you have no day job, or work from home, even the vegetable stock process requires a good chunk of time at home, even though it’s not active tending. This is certainly a recipe for the “60 Minutes – Multiday” folder, due to the freezer, and the collecting of scraps over time.
When my brother heard I make my own stock, he remarked “how…Depression Era..” I used some wee sage sprouts in the ‘miscellaneous herbs’ category from an herb starter kit gift from same brother this time. Haw.
Makes about 4 cups, after 2nd boil for 45 minutes
5, 32 oz reused yogurt containers of loosely packed frozen veggie scraps*
3 Liters (around 9 cups) boiling water
arbitrary amount of miscellaneous fresh herbs (8/18/13: green onions, oregano, crushed garlic cloves and parsley)
1. Consolidate vegetable scraps in a mixing bowl, and separate out any onions, garlic, celery, herbs and mushrooms.
2. Boil water in percolator.
3. Optional step but tasty: in large stock pot, sauté onions, garlic, celery, mushrooms and miscellaneous fresh herbs in olive oil over medium heat, about 3 minutes or however long to sweat them.
4. Add remaining vegetables to pot and pour in boiling water until vegetables are just covered (approximately get to 1:1 ratio of ingredients to water).
5. Bring almost to a boil, then simmer for 30-40 minutes. Skim any scum off the top occasionally.
6. Pour boiled contents into a mixing bowl with colander, remove spent ingredients with colander.
7. Optional: return liquid to stovetop and boil down to desired more-concentrated volume; I boiled it for another 45ish minutes.
8. Pour liquid through second strainer, and let cool.
9. Chill to use immediately, or freeze stock (I like using an ice cube tray, then transferring after frozen to ziploc bags and labelling with a sharpie).
*I avoid saving the following vegetables, as they have too heavy a taste, or tend to dye the stock a scary deep red: broccoli, cauliflower, cabbages (includes brussel sprouts), and red beets. I like using clear plastic yogurt containers, or at least with a clear top so you can tell what’s inside once it’s frozen.
Storage Note: the stock should keep in the freezer for 4-6 months.
Meatification tip: Veggies take around 2 hours, the rest goes: simmer +3 hours for chicken, +5 hours for pork, +7 hours for beef or veal. I tried beef once and it felt like forever since I boiled it down after removing the spent veggies in the last hour. I am never doing that again, too tedious, for similar flavor. One time my house accidentally smelled of curry for 3 days after..
Usage tip: when you use these for a recipe, you may want to salt a little more to taste, since it won’t be as salty as commercial stock.
Today’s Trial Recipe Rating:
Novelty Rating: 1 of 5 stars.
The novelty herein lines in the additional 1/3 of my freezer that is now empty, and 5% now has some free, homemade stock ready for use in soups, roux, cooking rice, risotto, and other things. That, and I like giving my vegetables a second life before they go on to the food/yard waste for their third life as compost.
Likelihood of Repeat: 100%
Stock-making has become a chore-Sunday routine every several many months. I see no likelihood of dropping it.
Lesson Learned: from making this, and other items destined for the freezer (like too much soup), I have learned that it’s useful to keep a sharpie nearby in a kitchen drawer for easy labeling of ziplocs.