You’ll never buy the canned stuff again. This is super easy and has only natural ingredients unlike the canned or store-bought products.

Adapted from: the Kitchn

Use whatever veggies you like. Get a large zip lock bag. As time goes, every time you cook save the ends, stems, skins and some flesh of your favorite veggies and freeze them.

Back to basics with my method for making the perfect chicken stock.

I throw one of these together every couple of weeks. Freezes in cubes and stores in zip lock bags easily for prepreparation

People always ask me how I make my chicken stock, so here it is!

One of my Go To favorites that I keep on hand. No preservatives, very little salt. Less than 30% like some that are offered at a grocery store.

I try to keep homemade stock frozen in small containers to use for sauces, soups and stews. Pork stock gives any pork chop or pork gravy a real rich flavor.

Healthier, more flavorful, and cheaper than store-bought. Save bones from roasts in the freezer, then when the bag fills up use them for stock.

Whenever I have leftover chicken bits and leftover vegetables I always save them to make a stock to use in cooking.

My relationship with rutabaga is absolutely terrible and hostile. Either I haven’t cracked the code yet or it might just have to fall under ‘may try’.I’ve tried substituting rutabaga for potatoes in a mash - It turned out pretty descent with all the butter and seasoning but was honestly too much effort in my opinion. However, a combination of rutabaga and other vegetables in a purée is a solid fallback plan that I won’t even try to gate keep. It could simply be rutabaga and carrot purée or you could experiment with all of your favorite vegetables. The key is getting the seasoning perfect at all cost and you’ll enjoy a good plate of food.#GoldenApron23

This right here is a rich, savory, homemade whey beef stock - simmered to perfection and deliciously tangy. So the next time you even consider pouring your whey down the drain after making yogurt or cheese, bare in mind that there is an excellent way to utilize it while crafting a hearty, versatile stock, perfect for soups, stews, and sauces. Enough banter, let’s get into making this delicious staple from scratch!My ingredient choice for #GlobalApron is garlic 😊