Pinch Every Penny: Mastering the Art of Cooking Homemade Stock!
In this episode, I’m teaching you how to make the perfect homemade stock to save money. Also, I’m sharing 5 important guidelines that will help you make the perfect soup every time.
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Video: How to Make Homemade Stock
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Recipe: Homemade Vegetable Stock
Homemade Vegetable Stock
A simple and scrumptious recipe for homemade vegetable stock.
Servings - 12 cups
Ingredients
- 2 Tbsp olive oil
- 2 large white onions chopped
- 2 large carrot sticks peeled and chopped
- 2 stalks celery chopped
- 6 garlic cloves smashed
- 12 cups hot water
- 1 small cauliflower head chopped
- 1 large plum tomato
- 4 stalks fresh thyme
- 3 bay leaves remove after simmering
- pinch of salt
Instructions
- In a large stockpot or Dutch oven, heat the olive oil.
- Saute the chopped onion, carrots, celery and smashed garlic for 4-5 minutes over medium heat.
- Pour in the water and add the chopped cauliflower, the tomato, thyme and bay leaves. Reduce heat to low and simmer for 1.5 hours.
- Once simmering is complete, strain the vegetables and separate from the stock. Do not press or smash the vegetables.
- STORAGE: let the stock cool completely before adding to ice cube trays or small 1-2 cup portion containers to freeze. If preferred, refrigerate up to 5 days and use in your cooking.
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