Stock is a wonderful thing. I use it for soups, obviously, but also sometimes to cook rice or farro to give it richness, or to create sauces. The good news is that thinking like a reuzr makes it incredibly easy to make stock any time, which you can then freeze to pull out when you need it!
Take a look at this…what does it look like to you? Trimmings and peelings that you should throw away or put down the disposal?
UH NO. That’s the magic behind reuzr Stock.
Any time you peel carrots, chop the ends off broccoli stalks, pull the leaves off the tough stems of kale, SAVE THE PEELING, STALKS, and STEMS. Basically, any time you do anything to prepare vegetables for cooking, you’re probably creating “waste” that you can actually use for stock. And the more you collect, the better your stock will be!
Once you have a good collection of saved “waste,” throw that in a crock pot. You are welcome to add chicken, bones of roast chicken or turkey, or whatever other meat bones you have and want to use. Add water to cover everything. Turn on the crock pot and leave it for 10 hours.
After 10 hours, turn the crock pot off, let everything cool, strain the stock from the stock materials, and refrigerate. That is DAMN GOOD STOCK.
PRO TIP: An ice cube tray makes freezing stock for later use a breeze because you just fill the tray, let the stock freeze, put it in an air-tight container, and just remove the number of stock cubes that you need!
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