Making Homemade Stock

Homemade stock and bone broths bring so much depth to a meal. They make food tastier and richer. Look no further for your quick and easy guide to making homemade stock!

I’ll never forget living in Germany and feeling so lost without a container of stock from the freezer to add to a soup or bolognese sauce. Tuesday nights were my night to cook, but all the little necessities you have in your own kitchen are missing when you are living with someone else as a guest. You see, when I was growing up the kitchen had it’s staples- onions, butter, eggs, potatoes, and very importantly, some homemade stock in the freezer.

Homemade Stocks and Broths are Very Healthy

Stocks and broths are super simple to make and bring so much depth and flavor to a meal. Not only is it simple and delicious, it is also extremely beneficial to your health. The gelatin in broth can aid in gut health, healing the lining of the stomach and preventing crohn’s disease. Asian cuisine has long used broth as a staple which attributes to their beautiful, porcelain complexions. Chicken stock can help prevent and heal the common cold and the flu. It is also said to even help aid in the prevention of cancer. To find out more about the health benefits of bone broth click here.
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Homemade Stocks and Broths are Cheap to Make

Making stock is also very economical. Every meal you have with meat on the bone has the potential to be made into a rich stock- a roast chicken, pork chops, fresh whole fish and shrimp, a beef roast, you name it! It’s wonderful to be able to use all parts of the animal as well, so that nothing goes to waste. Meat on the bone is almost ALWAYS cheaper and usually tastes better, too. Killer combo if you ask me!
Is it any wonder that stocks and broths are the new rage? Broth restaurants are popping up all over the country. It certainly seems this ancient practice is making a comeback.
You may also want to check out the Weston A. Price Organization to read up on the health benefits of stocks and broths here.
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Recipe for Homemade Stock in the Crockpot:

You will need a large 6 quart Crockpot
1 chicken carcass (or any other leftover bones you may have…I use chicken, turkey and pork in the video below)
3 large or 5 small carrots, washed and cut
3 large stalks of celery
2 onions, cut into quarters
6-8 cloves of garlic
2 tsp. salt
1 – 1 1/2 tsp ground black pepper
1 cup of white wine
about a gallon of water
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Place all of these in the crockpot, making sure the water comes to the brim. Put the lid on, and turn on high for about 24 hours. You may want to turn it down to low at about 18 hours, but no worries if you forget. It may just evaporate more and become more concentrated.
This is not an exact science! You can always add more or less of any of the veggies, which add flavor. Sometimes I even like to add some fresh ginger, which brings another unique flavor to the stock. Be sure to add the white wine (or you may also substitute the wine with 2 Tbs of apple cider vinegar). The wine helps leach out all of the goodies from the bones- the gelatin and minerals. This recipe makes quite a concentrated stock, so you can always add extra water after it has been strained, especially in the case of something larger, like a turkey carcass.
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Step by Step Instructions:

For You Inspiration Boards on Pinterest:

2 Comments

  1. Sarah vorhees

    I never quite understood why you girls were so into the stock thing but this opened my eyes! I’ll have to give it a shot….didn’t know it had so many benefits! Sierra what is a bolognese sauce??

    Reply
    • Shanna

      Hey Sarah! Isn’t it great?! Bolognese is like a real Italian spaghetti sauce that starts with a base of ground beef, finely chopped onion, celery, carrot, and then broth. The liquid base is broth instead of tomato….You start with the veggies and ground beef, add the broth and THEN add some tomato paste.

      Reply

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