I had so much homemade stock left over from my gammon roast which came in very handy today! 2 large gym bottles in the freezer, 1 freezer bag plus these 2 bottles that were used up before the New Year!
The last post I wrote on homemade vegetable stock was way back in June last year. I cant believe how quickly the year went? We are in 2019 people! If you are reading this, I hope that this year brings you lots of magic, good food and healthy cooking 🙂
I have used exactly the same ingredients as the last stock post because making your own stock is so ridiculously easy. The only ingredient I left out this time was the fresh garlic. I use fresh garlic in my stock when I make it in the winter months. Garlic is a natural antibiotic and in the winter I use it in most of my recipes to help keep the coughs at bay.
Besides the fact that we never know what we are buying it’s also so much healthier to make and use your own homemade stock. This New Years Day Balsamic Pork Roast was delicious if I must say myself. It was really good and I definitely heard a lot of Oooh’s and Mmm’s. Stock brings loads of flavor to your food and can be used in so many other dishes.
Here are a few recipes where I used vegetable stock:
Homemade Vegetable Stock
Easy & Healthy Veggie Stock.
- 2 to 3 carrots
- 1 celery stalk with leaves
- 1 onion roughly chopped
- 2-3 bay leaves
- Pinch of salt
- Step 1 Top up the chopped veggies in cold water and bring to the boil for 20-30 minutes. Remove from the heat, drain the liquid using a colander and catch it with another bowl. Let it cool and pour into clean bottles or pour into freezer bags. Freeze for 4 to 6 months.