Stocks and broths are one of the basic building blocks of flavorful cooking. They are easy to make at home, and cheap too. When you make your own, you avoid the huge amounts of salt (low sodium items still have a lot), MSG and other additives that manufacturers use. Check out this intro for more basic facts about them. The classes will show you easy they are to make and to store.
Chicken Bone Broth
Bone broth is good for you! This quick video shows you how easy it is to make, and how cheap since it is made from ingredients you might otherwise throw away, like the carcass left over from a roast chicken. Look and Learn!
Vegan Vegtable Peel Stock
If you don’t like waste in the kitchen this easy vegan broth is for you. It is made from vegetable peelings that you’d normally throw out. I bag my peelings and keep them in the fridge or freeze them, in any event, it’s worth it. When you think about what you spend on boxed or canned veggie stocks this light delicious stock can be had virtually for free! Try it!
Bag and Freeze
Stocks and broths freeze really well. Learn how to freeze them in space saving ways so you can easily store large amounts in any size freezer, be it at the top of a fridge a tiny New York City apartment, or a large chest freezer in a suburban basement.
I find many commercial veggie stocks and broths are too strong tasting and salty. They tend to overwhelm the flavors of what I am making, so I like to make my own. It is very easy to do and requires just a few basic kitchen staples like carrots, celery, onion and garlic to start out with. Want to see how? Look and learn!