[USER]

Question for those that make their own stock.
I want to start making my own stock, because it seems much healthier, and well… cheaper!

What kinds of things do you save to make your stock?

I know veggie scraps, but what about bones?

Do you save fruit peels ( like limes, lemons, etc)?

[Beth]

Here is what I do… Dave’s me time and money and gas. I only make my usual stock from organic free range chicken bones or grass fed beef. But the chicken is cheaper.

I buy that rotisserie chicken about once every two weeks and once we’ve eaten it I freeze the carcass until I have two or three.

Then out comes the giant crockpot which I dump the carcasses in with filtered water and one to two T apple cider vinegar.

That’s it.. I let it go 48 hours adding water as necessary and when it’s done it’s strained and put into flat lying baggies to be frozen.

This makes a neutral broth.

When using, I can add any spices or veggies. It’s double strength so I can add water as it’s concentrated.

For veggie broth I collect veggie scraps and freeze.

[Jackie]

I even save the bones and fat scraps from the plates. After I cook them for bone broth for another 12 to 18 hours, all the cooties are gone.

[Candice]

When making fried wings, I cut off the wing tips and save for chicken stock.

Also save the carcass from whole roasted chicken as well as any juice/crispy bits from the bottom of the pan.

I only save onions, celery, carrots and parsley for my stock so get a consistent flavor profile in my stock.

[Donna]

I buy large quantities of chicken thighs. I learned to debone them. I take the bones in several packages & freeze them, each containing about 3 lbs. of bones.

Roast the bones at 350 for 30 minutes. I use an instant pot- largest one.

Bones, 2 Tblspn of white vinegar, several bay leaves, 3 Tblspn of peppercorns, 2 tablespoons of thyme. Scrub (but don’t peel 2 carrots, 3 stalks of celery, a whole onion unpeeled.

Add water to fill line. Full pressure 4 hours, natural release. Strain everything out of broth & throw it away.

(all the good is gone) Add juice of 1-2 fresh lemons.

Lastly add salt to taste. You will use much less salt with the lemon. If you need to chill & defat. This is the basis of my Italian Grandma’s chicken soup.

I take large clean jars & fill about 75%. Then I freeze them standing upright.

I usually make Wedding Soup (flavors marry well) but you can add anything you like. For me, add spinach & pastina & you can cure anything.

Beef bone broth is essentially the same, maybe roast the bones a bit longer.

[Linda]

I suggest roasting your bones and scraps prior to making stock for a richer flavour.

[Lauren]

Pretty much anything. I don’t prefer fruits because I think the pith makes it bitter. Same with bell peppers.

But I save everything else!!!

[Lauren]

I save pretty much everything. The only things I don’t put in right now are cabbage and potato bits.

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