Here is a tip that I have found to be a lifesaver and it is also very easy.
Drag out that crock-pot that your uncle Henry gave you for your wedding
gift years ago and dust it off, you will need it on this tip. As you trim
and peel your vegetables, put them in freezer bags until you have enough
to fill that crackpot. When you do, remove them from freezer and add them
to the pot with enough water to cover them. Add some salt and pepper.
Let them cook on low temperature for at least 12 hours. Overnight is better,
however, you may have to add some extra water during the cooking period.
After they have cooked, strain them to separate the vegetable pieces. Buy
some ice cube trays and use them for processing stock only. "Do not reuse
the tray for plain ice." Add the stock to the ice trays and freeze. Empty
the trays and
place the cubes into freezer bags and put in the freezer. When you need
a vegetable stock, use three cubes as an average to equal 1/3 cup. You
may need to check this formula according to the size of the ice tray.
Do the same with chicken bones and trimmings to make chicken stock. Allow
it to cool and skim off the fat from the top if you want to reduce fat intake.
This is a far better stock than store bought and you will be using all of
your throwaways.
Happy Cookin'!!!
Chef Johnny
October 27, 2000