Make your own stock

It is actually not very hard to make your own stock. You can store it in the freezer and have it handy whenever you need it. Here are my grandmothers recipes:

Chicken/beef Stock:

Ingredients

- 3 lbs of chicken or beef
- 2 tablespoons olive oil
- 1 medium size onion peeled and quartered
- 1 celery rib, cut into 2 inch lengths
- 1 carrot peeled, cut into 2 inch lengths
- 1 leek, trimmed and halved lengths wise
- 1 parsnip, cut into 2 inch lengths
- 1 bay leave
- 8 peppercorns
- 3 parsley springs
- 3 thyme springs
- 6 cups of water

place everything in a pot bring to boil and then simmer for 4 hours on the stove...or cook in the slow cooker and simmer for 5 hours.

I usually freeze the stock in 1 cup containers, to have the right amount I need for most servings...


Roasted Vegetable Stock

- 1 large red, yellow or green bell pepper
- 2 medium size onion peeled and quartered
- 2 celery rib, cut into 2 inch lengths
- 2 carrot peeled, cut into 2 inch lengths
- 1 leek, trimmed and halved lengths wise
- 1 parsnip, cut into 2 inch lengths
- 4 garlic cloves
- 2 table spoons olive oil
- 1 bay leave
- 8 peppercorns
- 3 parsley springs
- 3 thyme springs
- 6 cups of water

Preheat over to 450 arrange vegetables on backing sheet drizzle olive oil on top and bake roast for 25 min (or put vegetables on the grill and roast)

Transfer vegetables into pot add water and spices. Bring to boil and simmer for 6 hours.