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My family doctor told us that sodium and processed foods are a big part of the problem, so we decided to cut back on both. We did some reading and found that we get a lot of sodium from broths that we use to flavor dishes, so we decided to make our own healthier version.
Through the course of a normal month or so, we use a lot of fresh vegetables and we have stems, skins, stalks and peels left over. We place all of them in a gallon-size storage bag and put them in the freezer.
For the batch I recently made, I included broccoli stems, carrot peel and ends, celery ends, onion skin and ends, pepper ends and seeds, cilantro stems and potato peels in the bag. Fruits seem to be pretty good too, but they don’t put citrus in your stock, which could leave a very bitter taste in the stock.
During the month we also save up protein for the stock. We save the bones and skin until we are ready to make it.
Cooking the stock is pretty basic. I use a pasta pot. That is the big pot with the metal strainer pot inside of it.
All you have to do is place the bones and vegetables in the strainer and place it in the pot. Run water in the pot until you are about two inches from the top. This allows for some room for simmering and the frozen vegetables to settle into the cooking liquid.
Then I add a tablespoon each of salt, pepper, parsley and granulated garlic. That is a tablespoon of salt for a net of 12 cups of stock. Get the stock to a medium simmer and go do something else. You won’t need to mess with it for a few hours.
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