Eating organic food is CRAZY expensive! The harder we try to be healthy, the more we find ourselves spending.   I did find one way to get my soup stock for free, which I use in soups but also instead of water to make rice, couscous, and other things that ‘soak up’ the cooking liquid.   It tastes wonderful, and it’s really good for you!

When I cook using onions, carrots, or celery I put the ‘scraps’ in a Ziploc freezer bag.  Also, if something is starting to get a little wobbly and not so fresh, I toss those in too. I just keep adding to it until it gets full.  I don’t always use organic vegetables, but I love using them twice when I do pay the extra price for them!

Also, when I cook chicken or turkey, I keep the bones in a (different) Ziploc bag.  I almost always cook a whole bird, then use the meat for different meals.  It’s way less expensive and it makes buying those $8.00 organic chickens a little easier.

When they get full, it’s time to make stock!

It’s very easy.  I just dump the veggies and chicken or turkey bones in a big pot.  Then, I cover it with water.

I bring it to a boil, and turn it down to a low simmer.

I have a thing about foam; I think it’s gross, so if I see any I scoop it off.  I add water if it looks like it’s getting low and not everything is covered, but mostly I just leave it alone.

For six hours.  That is the minimum; some folks simmer theirs for much longer, but I get bored, and would like to leave the house.

I take the ‘big’ pieces out – the mushy vegetables and bones.

Then I strain to get the little pieces out.

I let it cool, and freeze it if I’m not going to use it in the next three or four days.  I used to let the fat harden on top and throw it away, but then I heard that the hard layer of fat that forms when it cools is a natural barrier to keep out bacteria and stuff, so I just let it hang out now.

It freezes perfectly, and it has a wonderful flavor that changes depending on how many of each vegetable you have.  Making free soup stock Works For Me!

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