Most conventional stocks are high in salt and sugar as well as other additives. Your own homemade stock is so easy and you are left with a nutrient dense liquid. Here is a simple way to do it your self and add flavour to any meal.
First of all when you are cooking throw any scraps into a bag, this includes the peels, skins, trimming of any vegetable. Dont throw anything out. You can put the skins of garlic, the ends of broccoli bunches, the stalks of herbs, pea shells.... anything!
I dont put any red cabbage or beetroot scraps as it will make everything red and the peels of potatoes because its to dirty. Keep filling up the bag until you have enough to make a stock.
When the bag if full empty into a large stockpot and cover with water. Bring it to the boil and simmer for 2-3 hours you can add any spices you like, as well a heap of salt and pepper. I usually put lots of garlic, ginger and onion and well as fresh herbs. I add any herbs that have seen better days to, as this prevents wastage.
After it has cooled drain the stock into a big bowl over the sink.
And there you have it your own stock! This can be used straight away or frozen for later use. I usually have at least one in the freezer in for those meals that need a little extra.
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