Amazing Matriarch’s Recipe for Using it All in Two Simple Stocks
Th last time I was taking the final bits of meat off of a store bought rotisserie chicken (one of my favorite dinner cheats since it can become so may wonderful things with so little effort), I created a savory stock that was easy to store and was ready to use:
- toss the bones into a big pot
- an unpeeled onion, chopped in half
- 2 wilted ribs of celery
- 2 unpeeled, limp carrots
- a few cloves of smashed garlic
- a bay leaf
Fill the pot with water and sprinkle in some salt and pepper (and any herbs of choice; I tied a bunch of thyme together because it was in need of use) then let it come to a boil.
Once it boils, reduce the heat to simmer, set a timer for an hour to 2 and walk away.
Letting the stock develop it’s flavor for the two hours I had at home while my 2 year old took a nap, the stock was ready before she woke. I strained the mixture, saving only the stock, which I cooled that afternoon while at a playdate, poured into freezer containers upon our return, and put away until I was ready to use.
This simple stock was made from things I was ready to waste; it’s been used in an easy and excellent lentil soup:
- Boil lentils in stock according to lentil package directions
- Add a bit of spice with a pinch of red pepper flakes while boiling
- Top with a dusting of grated parmesan cheese
And as the base of a sauce in a 20 minute, one pan, Pork Medallions with Grainy Mustard Sauce I found in the July, 2015 issue of Cooking Light that even my picky eater ate all up.
But the stock magic does not stop there as I found myself wondering if I could create a delicious vegetable stock from the stalks of broccoli, and cauliflower I was cutting, and use the entire vegetable rather than let it go to waste. This recipe tricked my carnivorous husband into thinking it was regular chicken stock in his favorite side dishes:
- Put all your broccoli and cauliflower, or scraps from any vegetable of choice (leaves, stems, etc) into a large pot
Alter by adding any vegetables you have on hand; the broth’s flavor will alter based on what’s in it. I used:
- A few ribs of celery (a great use for when it goes past its prime)
- A few carrots (I like to use the ones that hid in the back of my produce drawer too long and go limp)
- Several cloves of crushed, unpeeled garlic
- One unpeeled onion chopped in half
- One bay leaf
- Salt and Pepper (and any fresh herbs you may have on hand)
Then I followed the same procedure as with the chicken stock and ended up with an equally as delicious, meat free broth at the ready. It’s been added to quinoa and couscous; filling my grains with flavor before adding any mix-ins.
This stock is ideal for #meatlessmonday or any day you want to be a vegetarian but don’t want to sacrifice flavor; or to get more nutrients into vegetable averse children or spouses.
Made in spare time; these stocks are an inexpensive and flavorful alternative to store bought that can be easily stored in your freezer, and quickly defrosted when you’re ready to use.
– Making it easy to make use of it all in the kitchen, Jess
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