It’s easy to make your own soup stock or broth, whichever you like to call it! Because this is made with bones, I’ll call it stock. Many commercially prepared soups, broths, and stocks contain gluten along with other undesirable ingredients. Homemade stock has health benefits and is delicious!
The Simplest Soup Stock
Whenever I cook chicken, I save the bones in a bag in the freezer. Then when I have enough saved up to fill a big pot, I throw them into it with water, salt, and vinegar. It’s that simple! You can use all sorts of vegetable scraps; but I find that if I have to do all that, I just won’t make it at all. I use my slow cooker to make stock, because it gets hot enough to boil the liquid in a reasonable length of time. The longer you cook the soup stock, the more health benefits you will derive from it. I leave mine on low about 40 hours.
Straining Your Stock
I use this big, old steamer that was part of the set of cookware my parents gave us as a wedding present many years ago. It’s perfect for straining the stock into the Dutch oven below. If you don’t have one of these, a stainless steel colander over a big bowl should work.