Homemade Vegetable Stock

So don’t let anyone tell you it is a lot of work – because it is not! It is a no-brainer, seriously! It is one of those “recipes” (if you can even call it a recipe) that you don’t have to measure anything. AND IT CAN BE ZERO COST… and if you are into environmental care, then it can also be a ZERO WASTAGE recipe.

I have done this all of 4 times… hehe… and honestly there is no going back because it is so darn simple. I do meal prep every week… this I have been doing for a long time… but recently having heard about zero wastage kitchens, I was intrigued.

I have heard of people collecting their scraps as they cook everyday and putting them in a ziplock and in the freezer but seriously that didn’t appeal. What did appeal was using the bowl full of scraps after I did my meal prep.

IMG_8665So, here is what I had after my meal prepping.

There are carrot bits and peels, chinese cabbage ends, broccoli stems, coriander roots, green veggie ends, mushroom stalks and…

 

IMG_8495.jpg

I also have some chicken fat, skin and ligament bits. This is of course completely optional. But I did add these bits in.

I had sliced some chicken breasts for stir-fries and sauteed chicken and in the bowl, you can see the bits.

 

So here is how:

HOMEMADE VEGETABLE STOCK
1.5 litres of water
vegetable bits
chicken skin and bits (optional)
3 cloves of garlic – bruised, with skin
1 small onion – skin on
Whole spices – 1 bay leaf, 2 star anise, 5 cloves and 10 peppercorns
a bit of salt

Put everything in the stock pot.
Bring to a boil and then simmer on a low flame for approximately an hour
Cool and keep in a container in the freezer for up to 6 months.

I did tell you it is hardly a recipe! The only rule is to use an equal proportion of water to vegetables or the flavour will be too mild!

Here are some tips that I would like to share
Tip 1 :   Feel free to add bits, peels and ends of almost any vegetable
Tip 2 :   Avoid bitter greens such as kale and beet greens
Tip 3 :   I personally don’t like to add tomatoes because it makes the stock less versatile
with its slightly sourish taste
Tip 4 :   When adding potato peels, wash very carefully and thoroughly to avoid a muddy
and sandy flavour you will not be able to get ride of
Tip 5 :   Cruciferous vegetables are to be limited
Tip 6 :   Use these very sparingly – bok choy, broccoli, eggplant and asparagus
Tip 7 :   Avoid sweet potatoes and squash as they are too starchy
Tip 8 :   Avoid radish unless you are making a stock for Thai Noodle Soup
Tip 9 :   Mushrooms are a great source of flavour but wash them carefully
Tip 10: Celery and leeks are also great for adding flavour (except that I absolutely abhor
the taste)

 

If you want to know how I used my stock, click here for my Char Siu Fried Rice

 

 

 

 

 

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