I use stock a lot in cooking, everything from cooking rice to making soups. I have it on hand at all times and it’s a pantry staple.
We don’t eat enough meat to keep us supplied with stock but I’ve been saving the bones after meals and storing them in the freezer. Once I’ve got enough, I’ll make a pot of stock.
I admit that I was initially intimidated about making stock because people always stress (to the point of almost freaking out it seems) about making sure to properly cool the stock.
Most recommend sticking a bowl of the stock either in a sink full of ice or another bigger bowl full of ice.
I don’t have that much ice.
And truth be told, I’m not buying or making that much ice just to cool some liquid.
I talked to others, ones that make stock all the time, and no one mentioned the ice method. Most people it seems just allow the stock to cool on it’s own.
Well I can do that.
And so I’ve started making stock as soon as I’ve got enough bones and scraps on hand. It always smells amazing and tastes way better than store bought variety.
Not enough to warrant an increase in our meat consumption though! Right now this works perfectly.
In a follow-up post I’ll tell you my approach to making stock and how easy it actually is!