Saturdays mean time to let the stock simmer. I had lots of celery hearts that needed a purpose, and added onion, green onion, peppercorns, some bashed up bay leaves, rosemary, thyme, and chicken broth. Due to all the celery leaves, the taste is pretty herby, but I think it will marry well with the chicken curry I plan to make tomorrow.
@Helical_Code
that looks positively mouth-watering!
i make all my own stock too, by keeping a gallon zippy-bag and adding all my washed veg/meat/herb trimmings and peelings into it until it's full. Then i just add the frozen contents to salted water and simmer all day or all night. 👍🏽
#CoSoCooks
@naikarrah Oh the freezer bag is a great idea! Here in the house freezer space is at a premium, but I do have stashes of shrimp shells that are great for soups - especially pho. Have you every used brassicas in stock? It always makes me a little sad to compost my broccoli stems instead of cooking them.
@Helical_Code
i use *everything*: mushroom stems, cucumber peels, broccoli stems, cabbage cores, leek trimmings, onion butts AND skins (for colour), tomato stems, etc. NOTHING goes to waste!
i live inside city limits and cannot have a compost, but i do add my coffee grounds and used tea to my tote full of potting medium. i use the shredded coffee filters and tea bag material in the bottom of pots when i don't have enough gravel for drainage too!
lol-just colour me 'Peasant Thrifty'!🤣
@naikarrah Amazing! I must become a bit more adventurous. I'm inside Boston city limits, but composting is supported. The city even subsidizes compost bins, and will take yard waste in season for larger composting efforts. I will definitely try some brassica and onion stock.
@Helical_Code
You're so lucky to have a supportive community!!! Here, in the very HEART of oil country (Central TX,) there's little to NO support for anything that might help slow down global warming, and i HATE it here!
Don't forget to chuck in your garlic stems and skins too!
i simmer the whole mess fo anywhere from 4-8 hours and then run it through a colander, then a sieve. I freeze it in different sized quantities for convenience too!