It's the perfect time of year to stock up on stock. If you're a home cook you should/need to make your own stocks. They are incredibly easy to make and you'll be able to yield the delicious benefits all year long. There are so many things you can make with stock, risotto, soups, chili, sauces, and of course my favorite, a nice bowl of ramen.
Let's say you had a delicious ham for Christmas dinner. Instead of throwing out the bones, gristle, and skin you can make some delicious pork stock. "Why make stock? I can just buy it at the store." Store bought stock is fine when you're in a pinch, but homemade stock has such so much more flavor than those boxes of bland salt water you find at the store. Making stock is also a great way to use up any vegetable ends you might have laying around your fridge.
amount will vary depending on how much end bits and ham bits you have
- Leftover Ham Bones and Bits.
- Bay Leaf
- Preheat your oven to 400°. In your largest saucepan or dutch oven add the pork bits and place in oven for 20 minutes.
- Remove from oven and place over medium heat on the stovetop. Add the vegetables, bay leaf, salt and water.
- Stir and bring to a simmer. Continue cooking for at least 2 hours. Occasionally stirring.
- Once your entire house smells like pork, remove from heat and strain out everything.
- Store in airtight containers and freeze until you're ready to make something with flavor.