Stock - chicken, beef or veggie

I love to make the most of all my food scraps. This is why I make my own stock. Not only that, it is far more nutrient dense and very cheap - in fact its almost FREE and easy to make!

We tend to have a roast on Saturday night. Then i use the leftover bones plus a few veggie scraps to make stock for soup on Sunday. Yummy! If your a vegetarian - just leave out the bone and make veggie stock instead. Don’t use any fresh carrots/ celery etc to make this recipe just keep all the ends and scraps.

Recipe

Ingredients

Keep all your carrot ends, celery leaves, onion skins, garlic skins, leek ends and stalks from the herbs you use during the week, in a bag in the freezer.

Throw them all in a crockpot or instant pot as they are or add in a chicken carcass, or beef bone. Omit if vegetarian. Sprinkle some peppercorns on top, and some mixed dried herbs if you have some lying around. Put two bay leaves on top and leave in the slow cooker over night or instant pot for 90 mins. If you have some apple cider vinegar add a tablespoon as this helps to extract extra nutrients from the bone.

And there you have it = stock ready to use!