Comments on: The Weekly Waste Word: Making Stock

By: Jo@simplybeingmum

Jo@simplybeingmum — Fri, 26 Nov 2010 13:39:06 +0000

In my experience one of the easiest ways to make stock is to slow cook it overnight. I roast a chicken in the slow cooker and eat for dinner. Then I leave the juices in the cooker on warm and once I have a carcass put it back in with all the other ingredients and top up to 2/3rds with water. Leave on low overnight. Slow cookers are energy efficient and also some energy providers have reduced rates during the early hours making it more efficient for some (I believe)? Next morning leave to cool and refrigerate. Later that day remove fat from top and freeze or use as required. I love making stock as it not only reduces waste but also means you can reduce salt intake should you need/wish too, so excellent for using in children’s meals – in particular when weaning babies.

By: Jonathan

Jonathan — Tue, 01 Jul 2008 18:37:57 +0000

Hmm…this sounds like putting the stock before the chicken.

Could she use the chicken meat in the soup or separately after it’s been boiled? If not, I’d suggest going for a ~~slightly~~ much less chickeny stock.

By: Michele

Michele — Sun, 29 Jun 2008 15:36:13 +0000

I just dicovered your blog, so I’m sorry for commenting in old posts.
Saying that, my mom makes chickes stock often (she loves it!). But the thing is that to make this stock she takes 3 whole chickens and a lot of vegetables (good ones!) and in the end the only thing that she accually uses from all this is the stock. I feel horrible because we lose 3 chickens and all the vegetables for a pound of stock. How can she waste less food on that?

By: rowina

rowina — Sat, 28 Jun 2008 20:33:23 +0000

I work in a restaurant and there is so much food wasted I just can’t believe it. It makes me sick. Thank you I just needed to get that off my chest.

By: Danielle

Danielle — Tue, 20 May 2008 20:28:13 +0000

My husband often makes his own chicken stock with carcases however his attempt to make vegetable stock was disappointing. It was not even close to as potent as the store bought and seemed to be a big waste of the vegetables. At the time we were not composting.

I think I might try again… any advice about ingredients not listed above or ingredients/proportions that give it more kick?

Are oranges or orange peels reasonable to add?

By: Einat

Einat — Mon, 24 Dec 2007 02:17:03 +0000

A tip I’ve recently started using is to fill a few ice cube trays with stock and freeze it. Some recipes only require a little bit of stock and it comes in really handy to break off a few cubes at a time.

I also heard the veggie broths (once cooled down) are great for houseplants — if you think you’ve made more than you can handle.

By: Amanda

Amanda — Fri, 21 Dec 2007 13:50:07 +0000

Actually, the difference between broth and stock is that stock is made using only bones. Broth can be made using both meat and bones.

By: ladygoat

ladygoat — Fri, 21 Dec 2007 02:43:36 +0000

I love the idea of keeping scraps in the freezer for stock! I usually just end up scavenging the bottom of the crisper for stock parts.

Sometimes I end up having to buy the boxed stock at the grocery store, and I always feel so ashamed when I do.

By: Jonathan

Jonathan — Thu, 20 Dec 2007 23:25:49 +0000

I’m just taking notes from you guys…thanks for the tips. I especially like the freezer idea, which should cut back on the rotting produce smell.

By: meg

meg — Thu, 20 Dec 2007 20:34:20 +0000

Yeah, I do compost the stock-strainings; I totally forgot about that.