Homemade Stock:  Thrifty and Eco Friendly

Tip: Add about 10 peppercorns to a closed tea infuser or tea ball when cooking the stock. So easy to remove the pepper corns!

Holidays are over and now is the time to save money and avoid wasting food.


We keep a zip lock bag in the freezer and as we prepare meals, we throw clean vegetable peels and scraps into the bag, Almost any vegetable will do (even corn cobs!), as will herb pieces.  Most common as a stock base are onions, celery, carrots.

Freeze meat bones or turkey or chicken carcasses as well, depending whether you want a vegetable stock or one with a poultry or meat base. Strong tasting vegetables such as cauliflower and broccoli are usually not used. Beets will turn your stock red, so use cautiously.

Cover vegetables and/or meat/poultry bones with water. Bring to a boil and then simmer vegetables until soft and bones for about 2 hours.  Remove any fat on the top with a skimmer and cool.  Strain out vegetables and/or bones in a sieve or colander, pressing down to remove all liquid.

We make a large amount of stock, which freezes beautifully. Freeze in quart size zip locked bags or ice cube trays for easy defrosting.  Use as stock in our Creamy Parsnip Soup or in your favorite soup recipe .

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Eat, Read and Dream is my forthcoming cookbook with Geri Clouston, inspired by my Foodie Lit columns. Available on Aug. 22 on Amazon, Book Baby, and Book Depository. So excited to share with you! Preorder now!

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