Today's Stock Pot

Posted by J.W.
Meat Stock for SouthWest food.

Meat:  Beef bones, chicken bones from thighs last week, one split pig foot (made menudo yesterday...story and pictures on Saturday).

Vegetable matter:  celery, onion and garlic peels, carrot tops (the usual)

Sweet potato ends
Thick stems from mustard greens
Woody asparagus stalks
Tomato stem-ends and seeds
The peels and ends from roasting some Anaheim peppers last week.
Cucumber ends
Mushroom stems
Chayote squash cores
Jicama peels

The way I make stock can be found here.
Category: 4 comments

4 comments:

Mary said...

Awesome!
Love the dandelion info too:)

June 2, 2011 at 5:58 PM
J.W. said...

Aw...thanks Mary! :)

June 3, 2011 at 8:36 AM
~~louise~~ said...

I'm a huge fan of "everything in the pot." As a matter of fact, I once considered naming one of my blogs, Stock Pot.

I love saving bits and pieces in the freezer for stock making day.

Thanks for sharing, Jesse...

June 4, 2011 at 1:06 PM
J.W. said...

Exactly, louise!

It's so expensive to buy stock, and it's never very good...on the other hand, there are all sorts of odds and ends that we throw away--otherwise trash--that go towards a rich and delicious stock.

Plus, if you have a compost pile, all of that boiled vegetable matter breaks down very quickly.

June 4, 2011 at 1:14 PM

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