Today I am drinking my beef broth straight. My dad was taken to the ER by ambulance in the wee hours of Wednesday morning. Today I am bouncing between the two households, cleaning, cooking up some nourishing meals and taking care of both of my parents. I am too tired to do anything else. I simply heat it up, add a little salt to taste and sip it from a mug, just like I would coffee or hot chocolate.
Making Bone Broth Economical
For a long time, I would scrimp and save up bones, carefully purchase any extra bones, backs and feet I needed at the best prices I could find, then spend money on the stock making by using whole and meal-worthy carrots, onions and celery to flavor the broth.
One day I realized that we have scraps from vegetables that we can use in broth, too. I was aggravated at myself for not recognizing it sooner. I was working hard to keep the budget as tight as possible, all the while throwing away vegetables that were perfectly fine for use in broth!
Using Veggie Scraps In Bone Broth Is ‘Free’…
When I use carrots, I scrub them thoroughly then trim off and discard any bad spots. I cut off the end and the tip, peel the carrot and then throw the tips and the peels into a freezer bag along with the bones. For onions, you almost always have a small root end left over from dicing. I cut the brown, shaggy part of the root off and discard it, then throw that piece of leftover white onion flesh into my freezer bag, too. Finally, you can use the tops and very middle, white area on celery in bone broth.
This often means that I make a batch of stock using nothing but ‘free’ items that most people throw away without a second thought. The broth just costs me a little time, a glug of white vinegar and the electricity needed for the crock-pot.
…And Can Save You Time And Dishes
I refuse to stand at a cutting board and spend time chopping veggies. I use the food processor and place each type of veggie into the processor individually and pulse until diced to the size I want it.
To make this process easier on myself, I chop and cook at least one week’s worth of celery, carrot and onion at once. I place the diced veggies into a stock pot, add a little fat and cook it together. Once it is cooked and cooled, I portion the veggies up into freezer containers and store them in the freezer for use later in the week. I then proceed to make a dish or a soup in the stock-pot, so I’m not washing extra dishes. This saves me a significant amount of time in the kitchen each week.
I then proceed with making stock in the crock-pot with the bones and veggie scraps I have on hand. This process saves me at least ten minutes a night of hands-on time, plus not having to wash the food processor or a knife and cutting board every night.
Wash Even Fewer Dishes
When I need the prepared veggies, I thaw them in the refrigerator the morning that they will be used. When I dump the veggies into the pan while cooking dinner, I do not put the container into the dishwasher. Instead, I set it aside and use that container to hold the leftovers of that meal to go into the fridge or freezer.
Voila, even fewer dishes to wash.
Batch cooking is your friend.
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