In addition to making highly nutritious and delicious bone broth, I also make our own vegetable stock. It’s even simpler, and best of all, virtually free. Try the how-to below and you’ll have scrumptious, preservative-free broths to add to all of your Thanksgiving dishes.
Simply save all of your high quality vegetable peelings from the week. I store ours in Mason jars in the fridge until ready to use. Alternatively, you could simply chop up a selection of good, stock-worthy vegetables such as carrots, celery, onion, and parsnips. Toss garlic, lemongrass and ginger peelings into the mix to make an Asian-tasting stock, or add a selection of hearty herbs such as parsley, sage, rosemary, and thyme for something more savory.
Toss the peelings into a large stock pot, cover with water and bring to a gentle boil. Then turn the burner down to a low simmer, cover with a lid and cook for one-two hours. Your home will smell amazing!
Allow to cool just a bit, then strain (toss the cooked peelings into your compost) and pour into Mason jars. I keep the jars on a cooling rack for some time, then transfer to the fridge overnight and label, until finally moving them into the freezer. Again, this gentle cooling process insures that the jars will not break.
Do you make homemade broths?