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I finally got why people freeze their own stock after watching my coworker do it in 20 minutes
My line cook buddy Jess showed me her Sunday stock method last month. She saves veggie scraps in a bag in the freezer, boils them with chicken bones for exactly 45 minutes, and bags it flat. $3 store bought quart vs basically free. Has anyone else tried this and actually saved money?
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shane_fisher371mo agoMost Upvoted
My buddy from culinary school, Tommy, tried this exact method last spring with his girlfriend. She saved carrot peels and onion skins for two months in a ziploc bag in their freezer. They boiled it with a rotisserie chicken carcass for about 35 minutes because they got impatient, and it still came out way better than the store bought stuff. @hayden144, I think the 45 minute timer comes from how long it takes for the collagen to break down from the bones without turning it bitter from overcooking the veggies. They ended up with four flattened quarts in their freezer that lasted them like three months of soup and sauces.
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hayden1441mo ago
Freezing veggie scraps does sound like a good idea but 45 minutes seems like a pretty specific timer for some stock.
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