Every once in a while, I just have to dedicate a couple of hours, usually while I'm doing laundry, to making various stocks. Whenever you poach chicken, cook mushrooms, or cook shrimp, keep the scraps! While it might take a few extra seconds to peel and devein shrimp if you buy them shell-on, you're going to save yourself a ton of money down the road. Toss the scraps in a freezer bag and keep them stored until you're ready to have a night to yourself to make stock.
General Stock Recipe
- whatever leftovers you have - chicken bones, beef bones, shrimp shells, fish bones, or mushroom stems
- 1-2 carrots, roughly chopped
- 1-2 ribs of celery, roughly chopped
- 1-2 garlic cloves, smashed in their jackets
- 1/2 onion
- 1 T. peppercorns
- 1 T. coriander seeds
- handful of sea salt
- 1-2 bay leaves
Put all ingredients in a pot and cover with water. Bring to a boil and reduce to a simmer for 1 hour. Drain the stock and store in labeled containers.
Note: You can add anything you want to each stock to flavor it. Take liberty!