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| Save veggie trimmings in a freezer bag |
This is a no-brainer, I know, but I only recently began making my own stock. I tried my hand at composting last year (and failed miserably), and have a garbage disposal, so all of my discarded vegetable bits were literally going down the drain (wasteful, I know). I now keep a gallon ziploc bag in the freezer with all of these wonderful tidbits, adding veggie bits after I prep (root vegetables work wonderfully) and when the bag is full I make a batch of stock – super easy!
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| Fill 3/4 of the way with water |
Make sure that you have some carrot, celery and onion pieces in there to give it great flavor (you can add garlic and shallots for a deeper flavor). I dump my gallon bag of veggie bits in, add a couple of bay leaves and some fresh herbs (tarragon, thyme, etc.) if I have them, and at least a teaspoon of salt (depends on what size pot you’re using) and fill 3/4 of the pot with water.
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| Simmer for at least 1 hour |
I have a large dutch oven, so I use more salt. I typically let my pot come to a boil and cook for at least an hour (I like my stock to reduce a lot for more flavor).
When you’re done, strain out veggie bits and portion into freezer safe containers — super easy and super tasty! I’m currently cooking a batch of brown rice in some of my homemade vegetable stock – yum!
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| Strain veggies from broth |
Please feel free to comment with composting advice…I wouldn’t mind trying again sometime…
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| Enjoy your flavorful stock! |
What a great idea. Was gonna pin it to Pinterest but didn’t see a pin it button
Thanks – I can’t believe I didn’t think of it sooner! I didn’t think to use a Pinterest button because I use the Pinterest tool bar. I’ll have to work on that one 🙂
What a good idea! I can’t stand composting. We tried it, but it was not for us. This is an interesting take on this!
Thanks, Ruth! I failed miserably at composting, and definitely didn’t have the stomach to ‘stir things up’ and keep them going. I may try again one day…