Fergatron 29 Posted September 17, 2012 Share Posted September 17, 2012 I've been cooking my meat in a stockpot in prep for the week. But I always feel like im wasting the water and juices left over! Anyone have good uses or resipies for this? Link to post Share on other sites
Sharon Simpson Thumann 378 Posted September 17, 2012 Share Posted September 17, 2012 You can save it for stock in soups, stews, de-glazing pans after sauteing meats or veggies.. the possibilities are endless! Toss in some carrots, onions and celery(and seasoning of your choice) and let it simmer on low for a few hours.. or I usually toss everything into a slow cooker and let it go for about 12 hours, then I strain it after letting it reach room temp. I put the stock in the fridge and the next day, I remove the fat on top, divide the stock into containers and toss'em in the freezer. Sometimes I pour the stock into ice cube trays, after freezing I store them in zip lock bags. Link to post Share on other sites
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