HOMEMADE VEGGIE STOCK
I have always tried to be aware of our monthly grocery budget while trying to be conscious of what we are putting into our bodies. Eating organic + all the stuff that comes with reading labels sometimes becomes exhausting to me so I'll just pick up whatever is on the shelf and begrudgingly head home knowing I could have made a better choice. For awhile this kept happening with stock, I would just pick up a prepackaged carton of veggie or chicken stock/broth but picking and organic/natural one can cost 4+ dollars. When suddenly I realized I could easily make my own (light bulb moment)!
Making this stock is sooo easy it's a little sinful. So if you're like me when you are making dinner there is always the pile of food scraps that just end up in the garbage. The trick to making this stock is so simple, instead of throwing all of those veggie scraps in the trash just put them in a freezer bag and store in the freezer until your bag is full.
If you really want to know how lazy I am, know that I don't even close up my bag, I leave it open in the front of my freezer so as I'm cooking I just pick up my pile and toss it in the freezer bag then shut the freezer door :)
Now the hard... not hard at all part. Once your freezer bag is full just empty it out into your crockpot and cover with water.
This next part is optional: If you want to make true stock then you just put the lid on and cook on high for 3-4 hours or low for 4-6 hrs. However, if you want to make broth you just need to add some spices that will add flavor and be ready for whatever soup or sauce you are going to make.
Seasoning: 3-5 bay leaves, 1-2 tablespoons peppercorns & salt
Once the stock is done cooking get out a large bowl and strainer. Place the strainer over the bowl then pour your stock into the strainer. Discard all of the veggie scraps and what you have left is some great veggie stock. I like to store mine in mason jars and keep them in the fridge or freezer (if you are storing in the freezer make sure to leave room for the liquid to expand)
I recently used this same stock in THIS recipe!