Homemade Vegetable and Meat Stock (my fave DIY food hack)

Making your own stock is a great way to use up soft and excess vegetables, ends, and peelings. It's also perfect for getting the most out of a roast. Here's a simple guide to making your own veggie and meat stock.

Ingredients:

• Vegetable Stock:

  • Vegetable peels and excess veggies (such as onions, garlic, potatoes, carrots, celery, peelings, etc.)
  • Optional herbs (like thyme, rosemary, or parsley)
  • Water
  • Salt, pepper, and spices (optional)

• Meat Stock:

  • Meat carcass (e.g., from a roast chicken or beef)
  • Vegetable scraps
  • Water
  • Salt and pepper

Method:

Vegetable Stock:

1. Collect: Gather vegetable peels and excess veggies over a few days. Keep them in a pot until ready to make stock.

2. Fill Pot: Add the vegetable scraps to a large pot and cover with water, ensuring the water is a few inches above the veggies.

3. Season: Add salt, pepper, and any optional spices or herbs to taste.

4. Cook: Bring the stock to a boil, then reduce to a simmer for about 1 hour.

5. Strain: After simmering, strain the stock through a mesh strainer, discarding the scraps in your compost or FOGO bin.

6. Store: Pour the strained liquid into a large jar and use it throughout the week to flavour curries, soups, casseroles, and more. You can also freeze the stock in batches, leaving room for expansion and ensuring it's at room temperature before freezing. Label jars with contents and the date made.

Meat Stock:

1. Prepare: After enjoying a roast, save the meat carcass and any vegetable scraps.

2. Combine: Place the meat carcass and veggie scraps in a large pot. Cover with water and season with salt and pepper.

3. Cook: Heat on high until boiling, then simmer for a few hours. If you're tired after dinner, you can strain the stock the next day.

4. Strain and Store: Strain the stock through a mesh strainer. Use some for a soup that night and freeze the rest in ice cube trays for later use. Keep a jar in the fridge for upcoming weekly cooking.

Tips:

• Routine: Making stock is now part of our roast routine and takes hardly any time at all.
• Health Benefits: Bone broth/stock is excellent for gut health. Making your own stock is a great way to utilise the whole roast, control the ingredients, and save money.

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