How to Make Homemade Stock from Scraps: Zero-Waste Guide
Quick take: Save vegetable trim and bones in the freezer, then simmer with aromatics for rich, flavorful stock that surpasses store-bought.
Save these scraps: Onion skins and ends, carrot peels, celery ends, leek tops, garlic skins, mushroom stems, herb stems. Avoid brassicas (broccoli, cabbage)—they make stock bitter.
For bones: Save chicken carcasses or buy backs and necks cheaply. Roast bones first for deeper flavor.
The process: Fill pot halfway with scraps, cover with cold water by 2 inches. Add halved onion, garlic, bay leaf, and peppercorns. Simmer 2-4 hours for vegetables, 4-6 for chicken, 12-24 for beef.
Pro tip: Reduce stock by half after straining for intensified flavor and less storage space.