Freeze boiled stock as a concentrate
Freeze boiled stock - but boil down to concentrate.
Surely you almost all know the tip to cook a large pot of delicious broth from vegetable sections, bones and onion skins. So mushroom stalks, bowls of carrots, tomato blossom neck, etc. Maybe the tendons of the thrown turkey fillet, etc. Salt and pepper to taste or soup herb (lovage).
The idea is that for many meals you have home-cooked broth that tastes great and contains no flavor enhancers, etc.
But there would be no room for 30 cups of soup in my freezer. So the broth is cooked to a concentrate
Just let the finished sifted broth (just the broth without the cooked ingredients) boil down until only a third of the liquid in the pot is. This concentrate is now filled in an ice cube tray and freezes the broth. After freezing, you can transfer them into freezer bags. Every time the recipe calls for a bouillon cube, take a concentrate cube out of the icebox. Cost almost nothing - of course, electricity and your working hours! - because the ingredients were actually waste.
