Vegetable stock can be used to replace the meat stock or water in just about any recipe. It adds a hint of flavor and extra nutrition to soups, risotto, and more. This very basic recipe is really just a guideline – there is no right or wrong recipe for vegetable stock. You can add just about anything – a solitary mushroom or tomato sitting in your fridge, the potato skins you didn’t want in your mashed potatoes – and if you don’t have one of the ingredients listed here, just substitute something else.
large stock pot
1 large onion
2 large carrots
2 stalks celery and a few of their leaves
1 bunch scallions (both white and green parts)
2 teaspoon vegetable or olive oil
8 cloves crushed garlic
8 parsley sprigs
6 thyme sprigs
2 bay leaves
2 teaspoons salt
2 Quarts water
Scrub and roughly chop onion, carrots, celery, and scallions.
Heat the oil in the pot over high heat, add the vegetables, garlic, and herbs
Cook for 5-10 minutes, stirring frequently.
Add salt and water, bring to a boil.
Lower heat and simmer uncovered for 30 minutes.
Strain and use, or let cool and store in refrigerator or freezer.
Stock freezes well, so make a big batch, then freeze as ice cubes or in small containers and then pull out as much broth as you need the next time you make soup.
Soup bones, also known as stock bones, can be found in stores are usually leg/shank bones. They are round and have marrow and normally cut in about 4-inch lengths. If you don’t see any, ask someone in the meat department. Also, you can save fresh bones and trims at for this purpose, as well.
How to Prepare the Bones For Making Broth
Adding roasting bones before adding them to the slow cooker will give your broth a richer flavor and some nice beef scraps to add back to the broth if desired.
Roasting the Soup Bones
Preheat your oven to 400 F
Lay the bones, evenly spaced, on a lightly oiled baking sheet
Roast 400 F till well browned all over; approximately 1 1/2 – 2 hours.
How to Make the Broth
Put in a large stock pot or Slowcooker with all the scraped browned bits and fat from the baking sheet.
4 quarts filtered water
Add an onion, couple carrots, stalk celery, salt, peppercorns and water to cover the bones.
Simmer and skim the scum that floats up till no more scum appears.
Continue simmering for 2-3 hours adding a little more water, if necessary.
Remove bones and strain.
Taste for seasoning and simmer longer to reduce for a stronger broth, if desired.
Bone broth can be stored long-term at home by either canning which can be stored for up to three years. you may want to consider your normal meal size and use a variety of jar sizes for different purposes.
Bone broth can be stored by freezing if you have space for up to about a year. To honest, it never lasts that long around our house. it is just too useful for soup, stews, and chills, Freezing in ice cubes, then placing in a freezer container, makes it easy to use the broth in small quantities.