Destination belly
  • Home
  • About
  • Home
  • About

Scrap stock (delicious broth from kitchen scraps)

12/2/2016

2 Comments

 
Picture
Did you know you can save up food scraps and make a killer broth out of them? We’ve made a habit out of keeping a freezer bag for scraps we would otherwise throw out: bones, shells, carrot peels, celery butts, onion skins and pieces, and herb stems. These are all the ingredients needed to make a delicious stock. Obviously, stock tastes like what you put in it. You can mix it up as much as you want or try to stick with a theme, such as seafood stock with shrimp shells, fish bones, and complimentary herb stems. Or you could take a traditional chicken, carrot, celery, onion, and herbs approach. The finished stock is tasty enough to drink hot and seasoned with salt and pepper. You can also use it as a base for miso soup or other kinds of soup, or use in any recipe that calls for stock.
Picture
Picture
Picture
Making a stock simply consists of cooking the scraps in water for 6-12 hours and then straining. You can keep it in the fridge to use right away or stash it in the freezer for later. If you have a fatty stock, you can scrape the fat off the surface after it has cooled. Fat will float and congeal at the top. The fattiness will depend on what what’s in your scraps. Don’t confuse fat with gel though. Stock made with a lot of bones and cooked a long time will have the texture of gel when cooled. This is a good thing. It is the collagen from the bones that produces this texture, which is very good for you.
Picture
Scrap stock
Recipe by Nathan Clark, modified from Sally Fallon’s recipe in Nourishing Traditions
 
Ingredients
 
A few cups to a pot full of vegetable and/or meat scraps, such as chicken bones, chicken feet, beef bones, seafood shells, onion skins and pieces, herb stems, carrot peels, and celery butts
Enough filtered water to cover the scraps
2 tablespoons apple cider vinegar with the mother ("with the mother" means it is unpasteurized and unfiltered, so still has the mother culture inside the vinegar. Bragg's is one maker.)
 
Instructions
 
Put your scraps in a large pot, cover with cold water, and stir in the apple cider vinegar. Let soak for 30 minutes to an hour. Bring to a boil over high heat. Reduce heat to medium low and simmer for 6-12 hours, covered. Skim foamy scum off the surface a few times as it cooks. If needed, add a little water to keep the liquid level over the solids. The longer you cook it, the richer and thicker it will be. Remove from heat and cool a little. Strain through a colander. Refrigerate or freeze. It will keep in the fridge for about 3 days or in the freezer at least a few months.
2 Comments
Tracey link
12/6/2016 04:39:20 pm

Thank you for the reminder! Great tip!!

Reply
Hillary @destinationbelly.com link
12/8/2016 02:20:54 pm

Thanks for the comment, Tracey! Let me know how it comes out if you try it.

Reply



Leave a Reply.

    Picture

    Author

    My name is Hillary. This blog is about the everyday food I prepare in my kitchen, with tips and recipes for easy,  wholesome, and diet friendly meals. I have been chanting "cheese please!" since I was a toddler, although lately I've cut back on dairy.

    Archives

    June 2018
    May 2018
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    June 2011
    May 2011

    Categories

    All
    Baking
    Beans
    Beef
    Beverages
    Bread
    Cheesy
    Chicken & Turkey
    Chocolate
    Dessert
    Eggs
    Fermentation
    Freezer
    Fruit
    Gardening
    Herbs
    Holiday
    Kitchen Tips
    Mushrooms
    Pork
    Preserves
    Salad
    Sauce
    Seafood
    Slow Cooker
    Vegetarian(ish)
    Whole30

Powered by Create your own unique website with customizable templates.