If you've ever tried to perfect your soup stock skills and have come up short, here are some suggestions and tips for making the most delicious stock you will ever taste. My recipes are only a guideline, so feel free to add your own herbs and vegetables to make a truly unique stock. To begin, we will start with the basics.

Soup stocks are actually very simple and cheap to make. Although they require more effort then grabbing a can off the grocery shelf, homemade soup stocks are fresh, flavorful, a unique way to use leftovers, all the while saving you money. Here are some common household ingredients you can use to make a flavorful stock.

LEFTOVERS

Use leftover bones, less favorable pieces of meat like necks and back, vegetable trimmings and peels, or any leftover vegetables or meat you aren't going to eat. Be sure you use it before it spoils. If anything looks or smells questionable throw it out.

SOUP BONES

Meat Markets and grocery stores often throw away soup bones. Next time you go to the grocers ask them for leftover bones for your dog. Most times they will give them to you or you can get them for a significantly reduced price. Roast the bones in your oven, but be sure that you do not burn them. Black burnt bones will make your stock bitter.

VEGETABLES

Add carrots or onions to your soup bones and caramelize them with butter. Celery will also add a wonderful element of taste (however always be sure to remove its leaves which can make a stock bitter). Avoid using vegetables from the cabbage family like cabbage, broccoli, or cauliflower. You can use whole herbs, but stay away from ground herbs and powder.

When you are cooking stock, use a tall pot. Meat stocks should be cooked for about 5-8 hours for maximum flavor. Vegetable stocks can be done in as little as an hour since vegetables have such high water contents. Load your items into your pan and bring to a boil. Turn down the heat and allow your stock to simmer varying cooking times on what type of stock you are making.

When your stock has simmered long enough, filter or skim off any scum or floating parts. Make sure you scoop all the solid meats, bones and vegetables that remain out of the stock before using it in soups and gravies. Freeze any leftover stock that you don't use right away. Try freezing stock in ice cubes so you can melt small amounts at a time. Always write down the date you frooze the stock so you don't have any question later on.

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