Growing up we always had a bag in the freezer where my mom would collect all kinds of interesting vegetable bits. She would save the ends of celery stalks, the ends of carrots, bits of unused onions, and even any leftover cooked vegetables and the water they were cooked in. She would toss all these frozen random veggie bits into the stock pot whenever she was making a bone stock. She would use this homemade broth to make soups, stews and sauces. The broth was always tasty, but it never tasted quite the same way twice!
I like to use my own bone stock, but I never developed the habit of saving my leftover veg bits like my mom did. …for two reasons, actually: one, I never have the room in my freezer; and two, I want to control the flavor profile.
I have developed this bone stock over time through trial and error. It’s now how I make all of my stocks: beef, chicken or turkey. I like the addition of both the dried mushrooms and the Korean radish – they each add a savory, rich, umami level of flavor to the stock. You end up with a deeply flavorful stock that can be a warm, satisfying drink sipped out of a thick mug on a cold day. Everything you make tastes SO MUCH better if you start with a really good stock. As a side note, with this stock on hand you are already halfway to making the world’s greatest, richest, most heavenly gravy.
Once the stock has cooled it has that great thick jelly consistency of a really good bone stock.
This freezes beautifully. It is so easy to freeze it into portions you know you will use. I buy these containers in bulk and use them to freeze stocks and soups all the time. Try freezing some in an ice-cube tray for small amounts, and use the cubes to thin out sauces or add additional layers of flavor to pasta or vegetable dishes.