The Recipes

Stock Up!

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!