HACSI Tip #2: Making Stock

sometimes, we have stock in our freezer. we save our scraps and then make a bunch and it’s so convenient and delicious. but this tip is for those times where there are not a mass of ice cubes made of broth, and earth balance containers with frozen mounds of brown veggie deliciousness.

it involves my bff: the pressure cooker.

i made this up–though i am sure zillions have before me–because i read this post on the kitchn about making a quick stock. but you know what develops flavors even quicker than a sometimes-covered pot? a pressure cooker!

i use the same basic collection of things in the kitchn post:

  • 1 onion, quartered or eighthed
  • a few crushed (but not chopped bc that is not very hacsi!) garlic cloves
  • any other good stock veggies around: carrots, celery, mushrooms, etc. these can be frozen–limp, no longer tasty bc the texture is so unappealing celery? throw it in the freezer and throw it in the pot!
  • herbs and spices: peppercorns (a bunch, unground–you know, 10-20), some thyme, some rosemary, some bay leaves, anything else you want really.
  • parmesan rind, if you happen to have one around–these can be saved in the freezer, too, and give a rich, umami-y flavor.

then, i covered with water. this is important: you will be making a really concentrated stock, because too much water in the pressure cooker will not let pressure develop, and it will bubble out all over! so only put as much water in as yr pressure cooker can take–you can add more once its done.

carrot, onion, thyme, and peppercorns, floating in water inside a pressure cooker

before! everything is so distinct and pretty.

then, bring to a boil (when the top starts rattling), and let it go for 10 minutes. you can quick release it or just let it go on its own, and you can strain out the aromatics whenever you are ready to use it.

brown liquid, shiny and with onion and herbs floating in it

way less pretty–but so brothy!

i usually water it down by half, then see how it’s doing. salt to taste or just cook with it–it’s not as good as stock simmered for hours and hours, but it’s way better thanĀ bouillonĀ powder!