A few tips for making stock that I’ve read or discovered on my own.
- If you’ve got a pasta insert for your stock pot, use it when you make stock. It’s much easier to strain out the solid bits and vegetables when you get most of them in one big batch.
- Use celery. I’ve found that stock just plain tastes better when I include celery.
- When you use parsley in cooking, save the stems and freeze them. Then, when you’re making stock, take them out and use them for your parsley component.
- Get a skimmer to skim the fat from the stock after it’s cooled. Amber got me one of these for Christmas and it’s been wonderful.
- We usually make stock from the carcass after we cook a chicken in the crock pot. Just cut off all the meat you can find, then put all the bones, skin, fat, reserved neck, etc into the stock pot to make the stock.
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