Homemade stock - quick version

Homemade stock is the best. You can control the salt content, ingredients, richness...and it's a handy way to use all of your "scraps"' so nothing goes to waste. Whenever I chop veggies, I keep the good scraps in a big plastic bag in the freezer. Mushrooms on the edge, green onion ends, carrot tops, beet tops...fresh herbs that are just about to give up before I have time to use them - it all goes in there.


I throw this all in my pressure cooker with a bouquet garni (I use what's on hand: usually kosher salt, garlic, bay leaf, thyme, & peppercorn) and some water (til the veg is submerged). For extra oomph I'll sometimes add some stock I have already prepared.





After it comes to pressure, I usually cook it for 20 minutes. If cooking in a traditional pot, I try to simmer for up to 6 hours or so, or less - depending on how the flavor has developed and how much I'm making. After it's given all it can give, the stock gets strained and portioned out into 1 cup and 2 cup portions and frozen. Super easy! It's nice also to reserve a couple of cups and reduce it down even further, til it reduces by half or more - and freeze into ice cubes (then store in a baggy or the like). It makes for a quick and easy demiglace icecube that you can use to make a pansauce, punch up a soup base - eat as a snack...(kidding. Go for it though, it's healthy!) The veggie broth makes for a good base to start a quick meat broth as well. Nothing is better than a soup or risotto made from homemade stock! In cooking school, we will go over the long "proper" method later. Enjoy!