I mentioned a few weeks ago that I haven't always been so good about keeping waste to a minimum, and the truth is I still sometimes struggle with it, but more recently I've challenged myself to use the ingredients I have on hand. I'm pretty proud of the fact that I very rarely throw away food these days!
Remember my Chicken Noodle Soup post? This is one example of where it starts. All the vegetable scraps (ends and peels from the onions and carrots, and root of the celery bunch) go into quart size Ziploc bags in the freezer. When I have about 4 full frozen bags, I get to making stock.
I don't have a precise recipe, but here is the basic method I use for a 7-quart crockpot:
- Vegetable and Herb Scraps (4 quart size Ziplock bags): carrots, celery, onions, scallions, garlic, leeks, fennel, parsley, thyme
- Other: 2 dried bay leaves, 1 tsp peppercorns
- For Chicken Stock: chicken carcass
- For Beef Stock: ~2 lbs beef bones (the butcher will give these to you for free)
When crockpot turns off, strain stock through fine mesh colander. Allow to cook for 20-30 minutes. Divide stock into 1 or 1 1/2 cup portions and freeze.
Makes about ~12-14 cups of stock.