Alternate title: Stock so rich it can buy you, your friends, and that club.
It’s rare that I use up all of the ingredients that I buy whenever I cook at home. More often than not, I would end up with half an onion or a few sticks of celery left over from the recipe. Luckily, these vegetable scraps and any other bones or shells would actually make a delicious stock that you can keep in your freezer for future use!
Note: For this batch of stock, I used the prawn shells from last week’s gambas for a flavorful shrimp stock.
- Quartered white onions
- Celery cut into half an inch pieces
- Carrots cut into half an inch pieces
- Shrimp shells or other bones you might have lying around (Optional)
- Bring a stockpot up to medium heat. Add a little bit of oil once the pot is hot.
- Put in your onions, celery, and carrots. Make sure you have all of your vegetables on an even layer at the bottom of the pot.
- Leave the vegetables in the pot, mixing occasionally to make sure that they don’t burn. We want to just caramelize them lightly.
- If you have some shrimp shells or bones, add them in to brown after the vegetables have caramelized.
- Once the shrimp shells or bones get a good color on them, add just enough water to cover all of the ingredients and bring all of this to a boil.
- Once the water boils, throw this first boiling out and replace it with new water. (I find that this leads to a cleaner stock and makes for less skimming once you get start doing the main boil.)
- Leave this on the stove for at least an hour. I would suggest leaving it on for as long as you can to really get all the flavor out of the ingredients.
- When done, let it cool a bit then strain the stock into containers to keep in the freezer.
There you have it! This is what I usually do whenever I make risottos or pastas to help me get even more flavor into the final product. It’s a great way to use up any extra vegetables you have lying around in your refrigerator and makes for an extremely convenient way to get tastier dishes. Happy boiling!