Summer isn’t exactly the ideal time to make stock – can you imagine the pots boiling on the stove for hours at a time, steaming up your house? Here in New York City, where the humidity is already oppressive, it’s definitely not my favorite thing. But there I was late last week with two large stock pots on the stove making chicken and pork stock.
Stock is the easiest thing in the world to make and the beauty of it is that it comes from ingredients you can’t do anything else with. What am I going to do with that big bone from a pork roast or all those little chicken bones? I sure can’t eat them. But combiend with some vegetable scraps – the ends of onions, bits of carrot, a squash that was going bad on one side that I cut the remaining edible part off of – you have something delicious, healthier, and more flavorful than what you can buy in the store.
The other great thing about making stock is that you can make so much at once. Are you ready? This is what my easy stock prep project made, now stashed in my freezer:
That’s a lot of stock. I’m set.