Stock can be one of your best friends when it comes to adding flavor. Use it to replace any liquid you would normally use.
The best part about making your own stock is that you can use the left-over parts of any meat you happen to be using at the time. This means not only the left-over meat itself, but the bones as well.
Using the meat and its bones, cover in water and bring it to a boil at four cups of water per pound of meat and/or bones.
In the meantime, slice and dice one onion, two carrots, three stalks of celery, and whatever other vegetables you like per pound of meat/bones. You can alsoe season to taste, usually with some salt and pepper. Keep in mind that you aren't making soup and it's okay for it to taste bland and look horrible.
Strain the stock into a container and let it cool. Toss or eat the solid parts as desired. When the fat has solidified on top, skim it and either freeze the rest or put it in the refrigerator.
The best part about making your own stock is that you can use the left-over parts of any meat you happen to be using at the time. This means not only the left-over meat itself, but the bones as well.
Using the meat and its bones, cover in water and bring it to a boil at four cups of water per pound of meat and/or bones.
In the meantime, slice and dice one onion, two carrots, three stalks of celery, and whatever other vegetables you like per pound of meat/bones. You can alsoe season to taste, usually with some salt and pepper. Keep in mind that you aren't making soup and it's okay for it to taste bland and look horrible.
Strain the stock into a container and let it cool. Toss or eat the solid parts as desired. When the fat has solidified on top, skim it and either freeze the rest or put it in the refrigerator.
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