Why make homemade soup stock?
For one thing, says Jonath, it tastes better. “Commercial stocks generally have a lot of salt in them,” she says. “I’m a salt fanatic, but I don’t want my stock to be salty. I like to control my stock.” Homemade soup stock is often also healthier, partly because of the lower salt content but also because you control the ingredients. Homemade soup stock costs less than store-bought. “You just look at what’s in the bottom of your fridge,” says Jonath. Instead of spending money on stock, you can make it with scraps from other recipes, like carrot and leek tops, mushroom stems, beef or ham bones and even cheap cuts of meat. Store scraps in the freezer until you’re ready to make stock out of them. When you’re looking for green options in your kitchen, homemade soup stock is the way to go: instead of buying packaged goods that have been shipped across the continent, you’re using every bit of what you’ve got. And by making a large batch and freezing extras, you’ll find it takes next to no tim
