Best way to make stock??

bluesnice wrote:

So you really can't use raw bones? Is it unsafe??

Yes, you can use raw bones to make stock ... it's just that it tastes better if they're roasted first

I think I hear Squeaky being called on this one for a maga thread!

I've made vegetable stock just by throwing in bits and bobs of veg, some herbs and letting it simmer for a couple of hours then straining it. I've done it with any old veg and things like carrot peelings, broccoli stalks etc, but I added an onion or leek for flavour.

To be honest, I stopped doing it when my son got to over 12 months because I thought if I really needed stock, a stock cube would be okay. It's more trouble than it's worth for me. But I don't use meat so I suppose 'real' stock is the business!

LearningToSave. wrote:

well the title says it all really!!! how do i go about making my own stock?
i totally have no idea how to go about it so an idiots guide would be appreciated :rolleyes:

Everyone thinks this is complicated but it is easy and very satisfying. You can make it out of anything.

I keep a Tupperware type box in the freezer and any leftovers go in it and then I have a stock making session in the slow cooker but you can make it in any large saucepan. You can start with the chicken bones, when you have picked all the meat off it, or a ham bone, put the bones in SC or large saucepan, put in carrot peelings, brocolli and cauliflower stalks, the odd mushroom, or mushroom peelings and stalks, chopped up onion, bits of this and that, anything, go through the fridge and anything you find chuck it in, go through the freezer and put any bits of pieces of veg, the last bit in a packet etc, and chuck that in. As I go along I put everything into my box in the freezer (my rubbish box) a left over potato, handful of veg, the odd left over sausage cooked or raw, left over meat juice of any kind, cabbage and potato water all these go into the pot. Go through your spices and jars, there is bound to be something you have forgotten about or are not going to use, wash out the tomato sauce bottle, splash of worcester sauce, the cheap baked beans that no one will eat, I could go on........ I watch out all the time for anything I can put in my 'soup rubbish box', put them in the SC or large pan, cover with water and leave it simmering for ever! Strain it into a large bowl or saucepan, I use my colander and throw away all the bits, and you have your stock, put it in containers and freeze until needed., or use straight away, add veg etc and make soup, or put it in shepherd's pies when you are cooking the meat, anything.

I find myself wanting to make stock even when I have already got loads of it, it has become an obsession!