Just in time to put those Thanksgiving turkey bones to good use! In this four-minute video you’ll learn how easy it is to make delicious homemade stock. The base of countless soups, stews and sauces, stock is an essential ingredient for healthy cooking. It’s economical to make, tastes delicious on its own, and is bar-none the best cold remedy. Featuring the Coconut Girl’s indomitable sous chef.
Brava !! Stock from left over meat is a real bonus to post-festivity food scraps. So here are two addendum to dem bones saga: a peeled turnip or parsnip adds amazing depth to left-overs-turned-stock – even if the family balks when these glorious, often misunderstood root veggies are served “standing alone”. Second, dry out the large bones and bleach them in the sun. These beautiful bones are great for the “found objects”box for art projects for the the kids
You are AWESOME. I like your high-fiber snack. What kind of doof am I that I’ve never thought to make stock a) with a rotisserie chicken or b) in a Crock Pot? Duh. Thanks!
I was going to say Bravo! but I see Carolyn already said Brava, which makes me wonder about the difference and my level of linguistic sophistication, but at least I don’t have to ponder my level of chicken stock knowledge now, because I think I can do this, PORCC and all! I didn’t know about the cloves, interesting. Do you wait for the stock to cool and then ladle it into freezer bags? Or do you stay away from the bags because of the plastic — use pyrex for freezing? Thanks, Coco G!
Carolyn, thanks for the turnip and found object ideas! Erin, I appreciate the support! And Mary, let the stock cool completely before freezing. It takes a couple of hours to cool down-some people nest a bowl of hot stock in a bigger bowl of ice to speed things along. If the stock’s almost room temp. l and I need to leave or go to bed, I’ll put the stock in a pitcher, cover w/plastic wrap, and freeze it in the morning. Definitely don’t put hot stock in the fridge or freezer as it will bring the ambient temperature down and put your other food at risk for bacteria (not to mention make your fridge use more energy). Re: freezing, once cool, I use a measuring cup to ladel into freezer bags. When you’re ready to use the stock, run the bag under warm water from the faucet to release it from the plastic. Plastic containers are ok, too. They release more easily than bags, but sometimes allow frost to form on top of the stock, which I don’t like.
I love how your videos capture “real life” cooking for a family. The red balloon was perfect. Our Ikea bag is always full with recyclables; I’ll have to get another one next time we go – thanks for the tip ;D For any novice chefs who read the comments here are a few more hints: I use any veggies I have on hand, since I will be straining the stock I don’t bother peeling the onions or garlic (just make sure to cut them up a bit) and when freezing I lay the plastic bags flat on a cookie sheet so they’ll take up less space when frozen.
Keep on cooking.
Peace,
Brie