Homemade Simple Stock
Every soup, stew, or dish can be made richer and more flavorful with a delicious homemade stock. We always are saving our vegetable scraps, bones, and shells to make hearty vegetable, chicken, beef, and seafood stocks. Not only are these homemade stocks more delicious than the store bought version, but they are basically free since you are using scraps from foods and herbs you've already bought or grown. An added bonus is that you are eliminating the need for single use broth containers and cans, which is perfect for Plastic Free July (and all year long). Read the full post below for instructions on this amazingly simple and zero waste alternative to store bought broths and stocks.
I am always looking for light, quick, easy, cheap, and delicious recipes to make at home. As much as we love checking out new restaurants, it's not always the best choice for our bodies or wallets. This super simple stock recipe is a great way to use up vegetable scraps and bones - limiting waste and bringing those leftovers to life. Interested in more sustainable kitchen swaps or grocery hauls? Be sure to check out our most recent posts!
Start by saving bones, scraps, shells - any leftover or undesirable portions of vegetables, aromatics, and meats or seafoods can be used to make a rich and delicious stock. I keep a large container in the freezer and throw the scraps in until the container is full. For a full pressure cooker of stock, you will need about 6 to 8 cups of scraps. If you have dietary restrictions or wish to keep you stock ingredients separate, you can separate out the vegetables from chicken bones, red meat bones, and seafood shells. However, we tend to throw everything into the pressure cooker and make one general stock.
We make this stock in our Ninja Foodie pressure cooker, but any pressure cooker or even a stock pot on the stove will work. After adding the scraps to the pressure cooker, add approximately 16 cups of water. This full pressure cooker pot will make about four 32-ounce containers of stock; 32 ounces is the same volume should you buy the stock in the disposable containers at a supermarket. Once the scraps are fully submerged in water, add about one tablespoon of salt, to taste. I make this recipe less salty than store-bought stock, but you can always add or reduce the sodium content based on your own preferences.
Seal the lid on your pressure cooker and set the timer to 30 minutes on high. The Ninja Foodie may take a few minutes to build the pressure heating such a large volume of water. Once the cooking is complete, allow the pressure cooker to naturally release the steam for an additional 30 minutes, allowing the broth to become even more flavorful.
If you are making the stock on the stovetop, start by bringing the water and scrap mixture to a boil. Cover the stock and simmer for approximately 1 hour. Then, remove the stock from heat and allow to cool for an additional 30 minutes.
Once the stock has cooled, strain out the scraps and divide the stock into containers for storage. You can keep the stock in the fridge for up to a week or in the freezer for up to four months. I usually like to keep frozen stock on hand to add to my favorite soup and stew recipes. If you're looking for inspiration for how to use these stocks, check out my Korean Inspired Kimchi Soup, Cambodian Style Coconut Curry, or Roasted Cauliflower Soup recipes on the blog.
Recipe Details // Ingredients & Steps
6-8 cups of vegetable scraps, bones, or shells - depending on the stock you're making
128 ounces of water (about 16 cups)
1 tablespoon of salt to taste
Place the vegetable scraps in the bottom of the pressure cooker or stock pot.
Cover with water and add salt to taste.
Pressure cook the scraps and water on high for 30 minutes - allow the pressure to naturally release for an additional 30 minutes.
If you are cooking the stock on the stove, bring the scraps and water to a boil, then simmer for 60 minutes. Remove from the heat and allow the scraps to sit for an additional 30 minutes.
Strain the broth into stock containers, jars, or other containers of your choice.
Keep the broth in the fridge for up to 1 week or in the freezer for up to 4 months.
Add to your favorite soup recipe and enjoy!
Do you have a favorite stock recipe? What ways do you limit waste in your kitchen? Let us know in the comments below!