Saturday, January 23, 2010
Since the weather got cool, we've probably been eating soup about once a week, which means we go through a lot of vegetable stock. I try to buy the cartons and cans when they go on sale, but that's not often. It's one of those time-saving pre-made ingredients that just makes such a difference in flavor. But I had been thinking about whether there might be an easy homemade alternative. The thing holding me back from making my own stock was the idea of storing it. Our second freezer is already full of can-size portions of beans cooked in the crock pot, and stock takes up even more room.
So I was happy to find this timely recipe for homemade bouillon at 101 Cookbooks. I've used it once so far, and I think it's a great substitute for all that store-bought broth. Oh, and I only used about 2 tbs of salt rather than the large amount in the recipe, so I can season each dish individually.