HOW TO MAKE YOUR OWN STOCK
Stock is a great ingredient to keep on hand and perfect for adding extra flavor to a dish (we’re looking at you, white rice). Not only that, but making stock can help use up every last bit of food—and there’s no recipe necessary! Leftover chicken scraps; odds and (literal) ends from chopped vegetables; produce that’s starting to wilt; cheese rinds—all perfect for stock (don’t use cruciferous or starchy veggies though—they will leave a bitter flavor). Just freeze anything you might want to use!
When you’re ready to make a batch, toss everything in a pot with a little oil and sauté for a few minutes, then cover with water and simmer uncovered for at least 2 hours (or more—the longer you simmer, the more intense the flavor will be), skimming foam from the surface occasionally. Next, remove solids and pour through a fine mesh strainer. Add stock to jars, leaving a little space for expansion. Refrigerate and use within 4 days or freeze up to 6 months.
