Restocking my Stock
Although I studied economics in college, I much prefer these types of stocks
^so flavorful you can drink as a savory, rich tea
How I prepare for my stock days:
Every time I cook, I save my leftover scraps in a freezer bag. I do not only save my veggie scraps (i.e onion and garlic peels, carrot scraps) but also save nontraditional leftovers such as squash seeds, nut milk pulp, beans, and lemon rinds. This maximizes the flavor of your stock, and adds a complexity that you don’t get from store bought alternatives.
When the day comes…
When I’m running low on stock and/or my freezer bag is getting full, I make my next batch! Here’s my procedure:
Preheat oven to 450°F and lay out all frozen food scraps on a sheet pan. Do not add any seasonings or oil!
Burn it. You heard that right. We are intentionally burning/adding major char to the scraps to add caramelization flavors and a deeper profile. This takes me around 30 minutes, flipping every 10 minutes. I then broil for 2 minutes. *See video below for a guide!
Add the burnt scraps to a large stockpot and fill with water. *Optional: add peppercorns!
Simmer for 1.5-2 hours.
Let cool, strain, and add to deli containers or mason jars. I keep my stock in the freezer.
This stuff is really awesome.