This is not a recipe. It’s a trade secret… a kitchen makeover… a lifestyle edit that will improve your life for the rest of your life. I am not overstating the role the following information has had on my life and on my mindset. It has been completely transformative to my daily cooking routine.
I’m about to share something with you that I insist you try just once so that you too can reap the benefits of it’s gifts and pay this tip forward. Go get all Phil Jackson on some unsuspecting friend who wants his or her kitchen game to go all the way this year. That’s how this method came to me and now this is how it’s coming to you. We could actually find world peace with this stock. It makes all things feel possible.
How to Make Scrap Stock and Change Your Life Forever
- Take a gallon Ziploc bag and stick it in your freezer.
- Take out the bag the next time you cut an onion, garlic, carrot, celery or any other vegetable for some other purpose.
- Open the bag.
- Put the leftover scraps that you didn’t use — the carrot top, the onion skin, the celery leaves - and place them in the bag. Also put the remainders of your chicken dinner in there too. Any and all bones are welcome.
- Return the bag to the freezer.
- Repeat until the bag is full (in my house this takes about 2 weeks, give or take).
- Get out your slow cooker.
- Dump the full bag into the slow cooker and cover with water.
- Add some salt.
- Set the cooker to high and walk away (You can do this at night and come back after a good night’s sleep. Or leave it simmering while you go to work. It doesn’t matter).
- Come back 4-10 hours later (depending on your cooker) and turn off the cooker.
- Strain the solids out of the liquid. I remove the big stuff with tongs and then put a big bowl in the sink. I set a strainer on top of the bowl and pour everything though. I usually get about 2 gallons of stock.
- You just made enough stock until the bag is full again.
- Repeat Steps 1-14.
I have my friend Aly to thank for sharing this method that she and her husband use to make their homemade soup stocks. She couldn’t have known that some shared margaritas and small talk would actually change lives.
Stock has previously been such a mundane process for me. I mean, there just always needs to be an afternoon that must be set aside for it. And you have to make a trip to the butcher for bones. And everyone has a different veg or herb combo that they insist is the the best way to get the best broth. Frankly, just between us… I had been so bewildered by stock that six months prior to this post, I gave up altogether and went back to filling my pantry with the canned stuff.
This method upends every precious idea I ever had about getting the “Perfect Stock.” Yes, there is and always will be a place for gorgeous, velvety veal stock that takes 2 days to reduce. However, there’s also the rest of our days to contend with here. I don’t know about you guys but I could eat soup nearly every day. And knowing that I can eat soup with broth of my own clever making - ALL the time — well, that power just sunk a three-pointer and declared me Soup Champion.
Soup of the real, homemade variety is restorative in a way that no can can ever replicate. Now that you have the template for making stock that makes itself for you, you never need to devote an afternoon to the simmer-and-skim ever again.
Trust me and try this out just once. And when it changes your life too, make a promise to share it with someone you love. We may just start a revolution.