Homemade Stock

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Hi y’all! Right now things are…. well things are different. It’s a time like no other not only in our country, but our world. After my trip to the grocery store today, where I saw shelves completely wiped out, I decided to share a “recipe” you can make for free.

Yes, free. This recipe uses scraps & just make it your own. I’m going to give you a guide, but want you to know I change it up EVERY TIME I make it. I just use what I have on hand.

homemade stock guide

Grab a freezer friendly zip top bag or container. As you cook throughout the week save your scraps. My scraps include anything from the butts of veggies, skins of onions & garlic, and bones from meat. Tip: If you buy a rotisserie chicken save the entire carcass!

Once your container or bag has a good amount in it— it’s time to make some stock! I’ve made this in a slow cooker before & the instant pot. I prefer the instant pot, because it contains the smell. If you don’t have one- slow cooker is fine! I just think it smells like the hospital. Previous GI PA here whose patients were always on a clear liquid diet, cue the chicken broth.

Fill your pot with your frozen veggies & bones. I always add 2 tbsp peppercorns, 2 big pinches of salt, 1 tbsp of apple cider vinegar, and a few bay leaves then fill to the top with water. If I have fresh celery & herbs I add those as well!

For the Instant Pot, cook on High Pressure for 4 hours and allow it to naturally release.

For the Slow Cooker, Cook on low for 16-24 hours.

Once done, strain your broth and save in mason jars. I freeze them and then grab a jar or 2 when I need to use them. Be sure to leave a little room in the jar, as liquid expands when you freeze it.

I hope that you enjoy this sustainable way to make stock! I have a video saved to my slow cooker highlights on Instagram, be sure to follow me for daily food & travel updates!

Happy Eating,

Liz