1/24/2020

Soup Stock Day!

It's Soup Stock Day!


Every month or two or three, I save scraps of carrots, onion, celery, and bones from Roast or Chicken so I can make a big pot of soup stock.  It's a great way to make your food budget go just a bit further - plus it is tasty.


Unless your four - in which case, my toddler will tell you that soup = yuck. Every time.


It's actually been a while since I've done this so I had quite a few prime rib bones saved up! 

I added mayyybe a tablespoon of salt to the whole batch, brought it to a boil then simmered for around 16 hours.

I first used my big strainer to catch the big bits of bones, and then ran it through my fine mesh strainer twice to catch and little bits.

My mom's trick is to then get the stock cold enough that you can scrape off the fat that sits on the top, keep this in a separate container and freeze both.

When you're ready to actually make soup - use the stock-fat for frying up all your vegetables. You wind up with less fat overall in the soup, don't have fat separating in your soup and add more flavour back in then if you used oil or butter when you are making your soup.
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