About time I showed you how to make it, yes?
It's really super easy as it is and I'm going to share a trick with you to make it that much easier.
Let's get started!
Makes about 2 quarts
....okay, so not really a recipe here, per say....
What do you do with this?
Well, as I cook, on a normal day, I save all the ends and bits of all the veggies in a large ziplock bag and stick it in the freezer. I also throw it all the bones (chicken, steak, shrimp shells, etc) that I cook with - but don't mix them. Keep separate bags for chicken, beef, pork, shrimp, etc. Once I get a full bag's worth, I make stock!
*Examples of what I like to freeze: onion ends, carrot tops, tough parts of celery, bell pepper cores, garlic ends, herb stems, etc...*
*Examples of what I do not like to freeze: broccoli and asparagus - too strong. Potato skins or tomatoes - not enough flavor.*
Combine all of your freezer bag stuff in a large pot.
Cover with water. (about 8 or 9 cups)
Add a few peppercorns.
And some salt. (a handful....)
Bring to a boil, reduce to a simmer, and let reduce for about an hour or two.
It should be a nice, rich color.
(Golden for chicken and dark brown for beef or seafood)
Strain into a freezable container and use when necessary!