Making stock

jaynespain

I have just read the long and interesting thread on how to make your own stocks. I am liking the idea of a large tupperware kept in the freezer for leftovers and peelings to use when you are ready. Can I ask about the peelings eg carrots/potatoes. Do you need to scrub them first? I have just peeled lots of veggies but the peels are grubby. Especially the sprouts. What do others do?

Ladyluck1

Quick rinse in a colander should do it

jackyann

I wouldn't put "green" vegetables into stock as they often have a chemical that tastes unpleasant.
My basic stock recipe is: bones with some meat on them (chicken carcases, bones from roasts etc) an allium such as onion or leeks; carrots; celery; peppercorns; parsley stalks; bay leaves.
I tend to keep a "stock drawer" in the freezer and add to it, then store the stock, reduced, in plastic bags in the drawer.
I wouldn't add anything "grubby". I normally scrub carrots and don't peel them, but I would save scrubbed peelings.
What I usually save is of course, the chicken carcases / meat bones. When preparing leeks, I freeze the dark green tops; with celery, the stringy outer ribs, and parsley stalks. They mush down but it doesn't matter. I usually add a fresh carrot, but would try to use one that was going a bit soft.
I think using a box in the fridge is fine if you are making stock often, but the kind of stuff we are talking about goes off within a few days.