Homemade Stock
Making your own stock pumps up the addictive quality of soups, pastas, and sauces, and it’s way easier than you think.
Homemade stocks are richer in flavor and have more collagen than their store-bought counterparts, and you end up saving big bucks by using what some people consider to be kitchen scraps.
Ingredients
Chicken carcass - any bones, skin, or cartilage. These can be cooked and picked or pieces you remove before cooking.
Veggie scraps - that’s any carrots, celery, root vegetables, herbs (with stems) you have on hand. this is a good way to use anything that looks like it might be going south soon.
Some peppercorns, rind of a parmesan cheese wedge, odd end of an onion or shallot.
Instructions
Add everything to a stock pot and add just enough water to cover. You can add about a teaspoon of salt per cup of water or omit. If you do salt, just remember that you did when you go to use it so you don’t accidentally over-salt your recipe.
