LOW FAT, HOMEMADE STOCK
This low-fat stock can be made to suit all your needs for a base such as stir-frys, soups, spaghetti sauce, etc. Anything that requires bouillon or water. What's great about this recipe, it can be frozen until needed.
Provided by Pantry Savvy
Categories Stocks
Time 2h15m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare all the vegetables and chop them as described in this recipe. Add water to large pot. Add vegetables and spices. You can also spice up this stock even more if you like it very spicy. The red pepper flakes can be omitted if you are not comfortable with spicy stocks.
- Bring to a boil and then reduce to medium-low for 2 hours. Once cooked for 2 hours the stock will reduce to 4 cups of stock. Strain vegetables and keep the stock. Pour them into individual containers for freezing. You can use this stock immediately once cooked.
- There are few calories in this recipe. There is no salt added.
Nutrition Facts : Calories 55.6, Fat 0.8, SaturatedFat 0.1, Sodium 117.4, Carbohydrate 11.5, Fiber 4.2, Sugar 4.7, Protein 2.4
LOW-FAT CHICKEN STOCK
Steps:
- Bring water to a boil with chicken wings in a 5- to 6-quart tall narrow stockpot and skim froth. Add remaining ingredients. Reduce heat and simmer, uncovered, skimming froth occasionally, 3 hours. Pour stock though a fine sieve set over a bowl and discard solids. Cool, uncovered, then chill, covered, until fat has solidified, at least overnight and up to 3 days. Scrape off all fat.
SIMPLE HOMEMADE BEEF STOCK
Steps:
- Heat oil in large pot over high heat. Sprinkle bones with salt and pepper. Add bones and onion to pot. Sauté until bones and onion are deep brown, turning often, about 20 minutes. Add 4 quarts water and bring to boil. Reduce heat to medium-low and simmer uncovered until stock is reduced to 3 to 4 cups, about 3 1/2 hours. Strain, discarding bones and onion. DO AHEAD: Can be made 3 days ahead. Refrigerate uncovered until cold, then cover and keep chilled. Spoon off and discard all fat before using.
HOMEMADE STOCK
Saving all the odds and ends in the freezer while doing your daily cooking will give you an endless supply of stocks to cook with. You will not waste even those parts of the vegetables or meat that you paid for (usually by the pound), and will never again need to buy canned stocks. This will save you money and allows you to control the contents of your stocks. All the vegetables I have listed in the ingredients list are just ideas of things to save in your bag. You do not need each and every one of them to make a stock. Everything is optional. When you peel carrots or anything else, wash them first. It is rather difficult to wash peelings. I do not recommend strong flavored herbs like cilantro or vegetables that could color your stock strangely like beets. Note: In order for the recipe to post, I had to include measurements, but you don't need measurements. Just use what you have saved in your bags using more or less of whatever is there.
Provided by Karen From Colorado
Categories Stocks
Time 2h5m
Yield 4 quarts
Number Of Ingredients 23
Steps:
- Save a gallon freezer bag in your freezer.
- Wash all stock ingredients well before peeling.
- As you use your vegetables, chicken, or beef, save the peels, ends, leaves, skins, wing tips etc and place them in separate bags in your freezer. Keep a vegetable bag, a chicken bag and a beef bag. Your vegetable bag will fill the fastest and beef the slowest.
- Once you have a full bag of mixed vegetables, place them all in a large stockpot or a crock pot.
- Pour the water over your ingredients and add the bay leaf, peppercorns and any other herb or spice that you desire.
- If you don't have much garlic or parsley in your freezer bag, then add more if desired. If you have too much, it is not necessary to use it all. Just use what you desire for the flavor you wish to achieve.
- If making meat stock, add meat pieces and bones to the vegetables.
- If using a stockpot, bring to boil; reduce heat and simmer for 2 hours until vegetables are very soft.
- If using a crock pot, cover and cook on low overnight or for 6 to 8 hours.
- Strain stock through a colander to remove vegetables and herbs.
- Strain stock again through doubled layers of cheesecloth to remove all other small particles if desired.
- Stock can be reduced even further if desired or place in quart freezer bags, date and note the contents.
- Stock can be kept up to 6 months in your freezer.
- For Vegetarian and Vegan omit the beef and chicken.
Nutrition Facts : Calories 84.5, Fat 0.8, SaturatedFat 0.2, Sodium 125, Carbohydrate 18.6, Fiber 5.4, Sugar 6, Protein 3.9
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