Making stock is easy, think of it like making a very large cup of tea for a millennial; It’s “recycled vegetable tea!” There are many ways you can make stock and none of them are right or wrong, just like the millennials! Oh wait, that’s me…
But back to stock – Store Bought stock is great because it costs you no time. You were probably at the grocery store anyways and now you don’t have to take up stove space and four hours to make your dinner.
What I’ve decided is when I have the time and the vegetable ends, I will make a homemade stock. When I don’t, I will spend my hard-earned $2.99 for my bone water to come in a box with a handy, dandy twist top that I can throw in the recycling later and feel somewhat eco-friendly about.
But can you make a stock if you don’t have all the exact vegetables, spices, herbs, and bones? Hell yes… Avoid starchy things like potatoes and bitter things like eggplant. Otherwise, throw any ole dying veggies or veggie ends into the pot, throw in some bones if you have em, some peppercorns and bay leaves if they’re handy and ideally let it simmer for four hours or overnight.
A proper stock would be 1 part carrot, 1 part celery, 2 parts onion. It would start with cold water to allow it maximum time to extract flavor while it comes to a simmer and any fat that rises would be skimmed off the surface to give you a beautiful, clear product. But guess what? Any flavor is better than just plain ole water, so if you end up making a stock with half an onion and a carrot that only simmered for an hour, use it anyways and be proud of yourself that you did.