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Do not scrap your scraps!

 

As we are preparing for Thanksgiving, or whatever feast you might be celebrating these upcoming holidays, I am here with the best advice I can give you:  DO NOT SCRAP THOSE SCRAPS.  Ever bought chicken stock or veggie broth?  WHY??? 

 

First up: what’s the difference in broth and stock?  Many assume it is the addition of vegetables. This can be true, though the large difference is basically that broth can be a stand-alone.  It can be enjoyed by itself, where as stock is thicker and usually used as a base for other things like soups and stews.  Broths are amazing and simple, and especially great when you need a comfort food or if you’re sick. Stocks are thicker and heavier.  They make amazing gravy, marinades, etc. These two can be used pretty interchangeably though, I just thought I’d give a little cook’s definition of them since I chose to use them both. 

 

What should you save?

Like, everything.  I’ve enjoyed making a nice veggie stock/broth (whatever) from the ends of carrots, those celery top you usually throw out, potato peels, eggplant skins and end, carrot peels, leftover onions and garlic, roasted veggies that no one ate, green bean ends that have been snapped off, the rougher looking collard leaves that didn’t make it into the pot, ends of squash or zucchini, any extra herbs… you get the drift.  You can also collect these along the way if you’re not cooking a ton at once. I just have a Ziploc in the freezer and that’s where my veggie matter goes that doesn’t go to my dog or my chickens.  When it’s full, we make stuff.  Just be cautious to not put too many starchy things in there like potato peels as it makes it cloudy and thick. I also suggest adding a couple bay leaves.

Get boned.

Don’t forget those turkey bones too!  That carcass that’s left over is FULL of flavor waiting for you, not to be thrown away. Don’t disappoint the bird- skins, juice from the roasting pan, bones, all that “trash stuff”- all that goes into the pot. Ham?  Ham bones make a GREAT broth/stock (again, whatever).  I really enjoy using ham stock specifically for my split pea soup recipe.  Its fatty and delicious. 

How?

Put all your shit into a pot.  I have a big ass stock pot but that’s not necessary.  Just one that’s large enough to hold everything.  Cover it with water and put it on a slow simmer. If you’re using veggies you’ll want to only cook for maybe an hour, hour and a half max as veggies tend to get bitter the longer they’re cooked.  Bones?  Really doesn’t matter.  Cook until you feel you’ve got all the flavor out.  You can combine the bones and veggies into one pot, but I like to make separate batches so when I entertain vegetarian and vegan friends I have things for them also.

Storage?

Let it cool, and then put it in the fridge overnight.  You might notice a layer of fat cooled on top of your good juicy goodness- scrape that off.  Then reheat to a point of simmer and strain.  You can use a colander with small holes, cheesecloth, a sieve, whatever.  Just get out most of the chunks and you’ll be golden.  Then you are left with liquid gold.  Store it for use later!  Let it cool and put it into freezer storage bags, label (always label, trust me you won’t remember what it is), and freeze flat. Or if you’re into canning you can put into sanitized pint or quart jars while it’s still hot and following the ball book of canning or the National Center for Home Food Preservation instructions to make it shelf stable!

My pot usually yields about 5 or 6 quarts of stock/broth (third time, whatever).  So don’t throw away that goodness! Save money, have less waste, and better cleaner foods for you and your loved ones.  Takes very little effort and you will be able to tell the difference. Happy cooking, and even happier Holidays everyone. Be well.

My gold this year! -keep in mind, veggies might make it a different color and that's ok too!