There’s nothing I hate more than wasting a bunch of perfectly good veggies on stock.  What’s even worse is opening the fridge and seeing that I have no celery and have to go buy some just to throw in with a chicken carcass!  So, I usually save my scraps of celery, carrots and onion when I’m cooking for chicken or turkey stock in the future.  I do it a couple ways.  The first way is to dry my celery tops.  My mom used to do it when I was a kid by using a needle and thread and threading the hunks of celery leaves to hang dry.  But I’m lazy.  Ummm…I mean busy!  So I just throw them on a clean kitchen towel or paper towel and toss them around with my fingers every day to make sure they all get dried.  Then I store them in a mason jar and when I need to make stock, I just pull it from there.

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The second way I save them is to take my carrot peelings, onion skins and celery tops and throw them in a bag in the freezer.  When I have chicken bones or turkey bones to make stock with, I just pull the quart baggie from the freezer and toss it in.  Then after I make the stock, I just strain it all out and toss it.  Garbage turned gold!

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