GD cooking class - homemade stock

Okay, so I always talk about how homemade stock is sooooo much better than store-bought right?
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!

Homemade Stock

Makes about 2 quarts

....okay, so not really a recipe here, per say....

What do you do with this?

Or this?

Or 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!