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Home Cooking 19

Home-made stock

chowhormones | Feb 27, 201502:12 AM

I decided I'm going to attempt home-made stock after years of using stock cubes. I see advice like this: "...as you cook, save those odd carrot heels, the greens not quite fit for a salad, the stems of mushrooms, ribs of kale and collard greens, hunks of onion and Parmesan rinds. Put all of these things, gradually, as you produce them, into a gallon-sized plastic bag and keep it in the freezer. When it's full, you make vegetable stock."

What I don't understand is, when I cut off carrot or mushroom parts to discard, or throw out greens not fit for a salad, I do that because I think they are dirty or bruised and unfit to be eaten. Am I wrong? If I'm right, why should I make vegetable stock out of 'dirty' food?

The advice goes further to say if I want chicken stock (that's usually my go-to stock), I could use a chicken carcass. I've roasted a chicken a few times, which didn't turn out all that successful but were still edible. At the end of eating the chicken, the carcass just did not look like something I should recook!! I don't know...there's usually bits of meat and the husband (who doesn't know much about cooking) will say "I throw ok?" and I don't have the will to say "wait, I am going to make those remnants into something yummy!!" so the carcass gets dumped.

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