Do you make your own chicken or vegetable stock? I have been saving the carcasses and skin of rotisserie chickens, as well as vegetable discards, and freezing them for a while. I did a large grocery shopping trip this weekend and needed some extra freezer space. So, I pulled out the chicken and veggies and put them in a crockpot to cook for 12 hours. The result left me with 10 cups of stock that I can now use for many things. Making homemade vegetable stock is a great way to use up leftover veggies and create a flavorful base for soups, stews, risottos, and more! It’s simple, customizable, and allows you to control the ingredients.
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I have made vegetable stock before, but never chicken. My pressure cooker is out of commission at the moment so I froze what I made today. In the future, I hope to be able to can it so I don’t have to use up freezer space. Although the stock itself took up far less space than the scraps I saved to make it!
Something New
Sometimes it can be a little intimidating to try something new, but in the end you find out that it’s actually fairly easy and goes smoothly. I know I’m always grateful for the finished product even if I’m unsure of the process such as making chicken and vegetable stock.
This year, I started to can pressure can. The feeling of uncertainty has occurred more frequently, but I feel like I have grown in my abilities to provide for my family in a way that not only saves us money but also gives us healthier food. I would love to one day not need to go to the grocery store for much of anything at all. It is my hope that we can be self-sustaining. Each year I know we will do more and learn more. Keep trying something new and never stop learning.
One set of ingredient to try but remember the possibilities are endless when creating your own stock:
- 1 onion (peeled and quartered)
- 2 carrots (peeled and cut into chunks)
- 2 celery stalks (cut into chunks)
- 1-2 cloves garlic (peeled and smashed)
- 1-2 bay leavesA few sprigs of fresh thyme (or 1 tsp dried thyme)
- 1 tsp black peppercorns
- 1-2 tsp salt (adjust to taste)
- 10 cups water (or enough to cover the vegetables)
- Optional: other vegetables like mushrooms, leeks, parsnips, tomatoes, or herbs like rosemary or parsley
Here are a few tips for you:
Save Scraps: Save vegetable scraps (like onion skins, carrot ends, stems from herbs) in a bag or container in the freezer to use for stock later. It’s a great way to reduce waste!
Customize the Flavor: Feel free to adjust the veggies and herbs based on what you like or have on hand. For instance, adding a couple of tomatoes will give your stock a slightly richer, sweeter flavor, while adding mushrooms will create a more earthy taste.
Make It Richer: If you want a more savory or umami flavor, you can add a small splash of soy sauce or miso paste.
Faith
Are there parts of your life that you feel unsure about? I know that part of being a Christian is being uncertain about what the future holds but, we trust that God has a plan for us all in His time. With our faith and belief His word, we know that He will do what is best for us.
It can be challenging at times to see what that plan is. Can you think of times in your life when the plan was revealed at a later date, but the journey to get there felt very uncertain? God encourages us to bring our worries to Him. He wants us to lift up our prayers and always be thoughtful in asking for guidance.
Philippians 4:6 (NIV) Do not be anxious about anything, but in every situation, by prayer and petition, with thanksgiving, present your requests to God.
Matthew 17:20 says, “If you have faith as small as a mustard seed, you can say to this mountain, ‘Move from here to there,’ and it will move. Nothing will be impossible for you.” This illustrates how even a small amount of faith can bring about significant change, giving believers the courage to face uncertainty with God’s help.
“Peace I leave with you; my peace I give you. I do not give to you as the world gives. Do not let your hearts be troubled and do not be afraid” (John 14:27).