How to Make Your Own Stock
Stock is a great ingredient to keep on hand and perfect for adding extra flavor to a dish (we’re looking at you, white rice). Not only that, but making stock can help use up every last bit of food—and there’s no recipe necessary!
Directions
Leftover chicken scraps; odds and (literal) ends from chopped vegetables; produce that’s starting to wilt; cheese rinds—all perfect for stock. Don’t use cruciferous or starchy veggies though—they will leave a bitter flavor. Just freeze anything you might want to use until your ready to make it!
- Toss everything in a pot with a little oil and sauté for a few minutes, then cover with water and simmer uncovered for at least 2 hours (or more—the longer you simmer, the more intense the flavor will be), skimming foam from the surface occasionally.
- Remove solids and pour through a fine mesh strainer.
- Add stock to jars, leaving a little space for expansion.
- Refrigerate and use within 4 days or freeze up to 6 months.
Soup Recipes
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Schnucks Rotisserie Chicken
Our rotisserie chicken can be a convenient centerpiece to your meal, or it can be used to add flavor and protein to recipes. Try one of our rotisserie chicken recipes and then use the leftovers to make your stock—talk about stretching your dollar.
