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Once you get into the habit of making your own stocks, you will loathe to use bouillion cubes ever again. I am picky about my level of salt and I find that not only are store-bought stock powders and cubes far too salty, but also much less tasty than a homemade broth. I generally keep a litre or so of stock (at least) in my freezer at any one time to use as a base for a number of recipes. It’s now a kitchen staple of mine and I feel uneasy when my freezer is missing its mandatory container of frozen veggie broth!
Homemade stocks are also a great way to use up those vegetables that have been sitting in the fridge for a little too long. You know the ones I mean. I’m talking about the veggies that are still edible (not rotting!) but maybe a little past their peak… You can throw just about any vegetables (save maybe cabbage and broccoli) into a homemade vegetable stock recipe.
- Mix all ingredients in a large 4 quart (or larger) saucepan. Bring to the boil and then let simmer for 1.5 hours. Remove from heat and use as needed. Can be frozen!
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