I use kitchen food scraps to make homemade stock & soups. That’s a great waste to reduce food waste as well as be resourceful in your kitchen and even save money on buying store bought broth. Also, homemade broth is great immune-boosting food and should be consumed regularly if you want to stay healthy.
During a month or two I collect veggie peel & scraps (as well as mushrooms, pieces of old dried cheese, bones from cooked meats like grill chicken or turkey roast). I keep them in a freezer in a bag (I prefer to use a silicone bag like Stasher or anything similar) and when the bag is full I make them into stock.
What kitchen scraps end up in my freezer bag and can go into stock making?
Most of the veggies:
- From when you peel your veggies: peels from carrots, potatoes, turnips, onion peels (yes!) – obviously wash those peels
- all veggies that you forgot in the fridge, and they got dry or soggy (carrots, radishes, celery, cabbage, broccoli, onion, kale, tomatoes) – soggy and dry is okay for the soup! (actually even better)
- garlic (leave the skin on unless it’s already rotten or moldy)
- lemon rinds and
- mushrooms – cuttings or forgotten pieces
- any herbs (dried will work too, just discard the rotting ones)
- Pieces of dried cheese (the ones that become hard as a rock)
- Bones from cooked foods (bbq ribs, bones & carcass from roasted chicken etc)
Anything that doesn’t go into that list?
- Beetroot can be used but it’s going to make you stock purple
Read the recipe below or watch this simple video where I show how I make my broth from kitchen scraps
Super simple cooking process!
- Put all the food scraps (no need to thaw) into large pot (I use 3 quart / 3 liter soup pot).
- Add water to cover all vegetables.
- Add a pinch of salt, 10 black or white peppercorns, 1-2 bay leaves
- Bring the pot to a boil, lower the heat and let it simmer on lowest for 30 minutes (if you use bones boil for 1-2hrs – the more the better). If you use pressure cooker, you can also choose high pressure for one hour for bones and 30 min for veggies.
- Strain the broth to separate veggies from the liquid
- Stock is ready to use! You can also freeze it in the freezer bags or glass jars (fill in only 2/3 of the glass) and put in the freezer only when broth is not hot anymore