How to make your own: Vegetable stock

Honestly, making stockĀ  — whether it be vegetable, chicken or whatever kind you like — isĀ the easiest thing in the world. I love it because it’s the best way to give your food scraps a second life before throwing them into the compost. I make my own stock because I know exactly what’s in it, unlike those processed cubes you can buy at the grocery store.

How do you do it? Let. Me. Tell. You.

Essentially, every time you prep a meal, gather up all the odds and ends from your veggies (or bones) and throw them into a freezer-safe bag.

When the bag is full, empty it out into a large pot, fill it with just enough water to cover and add any herbs you like. I always add turmeric (it’s anti-inflammatory), salt, pepper, garlic, ginger and onions.

Put it on the stove to boil, then lower to a simmer; alternatively, you could use a slow cooker. Leave it there for as many hours as you like — I usually aim for at least four to six hours and then… Stock!

If you’re not planning to use it right away, let the stock cool and distribute it into different containers. I used to use mason jars, but the pressure and the temperature change (even from room temperature) was too much so I actually ended up with a lot of broken glass in my freezer at one point. I use metal containers now, which I love because you can run them under hot water to defrost super quickly.

Are you inspired to start making your own stock? Let me know how it goes!
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