Tips For Making Soup Stock at Home

This week is quite cold, in fact it was the second coldest day of the year. With the weather so bitterly cold we will try to make filling stick to your ribs food:

Monday--- eldest son's favorite southern fried steak, dressing and fried corn
Tuesday --- easy favorite scrambled eggs, biscuits and fried ham
Wednesday ---- daughter making slow cooked roast
Thursday ---- pulled pork
Weekend ---- heading out of town for a winter get away

Next week === soup on the menu

If you like making your own soup then you know how important quality stock or broth is. While broth can be bought in a carton it can easily be made from scratch as well. When making soup stock at home remember these tips:

• If you are cooking only 1 chicken carcass in  large stockpot then you will not be able to make a flavorful stock. Likewise, cramming to many bones and veggies in a small pot will not allow them to release any flavor. Therefore it is important that the total quantity of bones and veggies should half fill the pot
• fresh, quality aromatic veggies should be used when making stock
• the size of vegetables should be equivalent to the amount of time. The longer the cooking time the larger the pieces of vegetable
• fill the pot with cold water and bring ingredients up to a simmer slowly will allow the extraction of flavor. 
• never add salt to stock before it is finished. 
• Only subtle flavored herbs such as parsley, thyme and bay leaf should be used
• Length of boil is determined by type of bone. Beef and veal bones require 6 to 8 hour, chicken bones only take 1 1/2 to 3 hours and only allow 30 - 40 minutes for fish bones
• stock should be cooked quickly to avoid the growth of bacteria. 
• Freeze the amount of stock you will not be using. In addition you can freeze any bones that you are not ready to use 

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