Save those scraps! Even if you are composting, finding a second use for your vegetable scraps is a great way to get the most out of all the food you buy.
Any vegetable scraps can be used for this broth except for large amounts of cruciferous vegetables scraps because they may impart a bitter flavors. I tend to use a majority of onion, carrot, celery, leeks, and kale scraps in my broths. Herbs such as rosemary, thyme, and sage are great additions as well. Now that I have so much stock from my vegetables scraps, I have been making amazing soups during these colder months.
When I buy a chicken, I try to fabricate the bird and save the carcass in the freezer until I have enough vegetables for a big pot of stock as well. Then, I will add all the scraps and carcass to the pot and make a chicken scrap broth!
This scrap broth is not an exact recipe, but one that can be easily bent to your preference and ingredients on hand. I fill a pot with about 4-6 quarts of water when I can fill a gallon size bag with vegetable scraps.
Bring the broth to a simmer, then reduce to the lowest setting and cook overnight on low, or for about 5-8 hours.
Strain out the scraps and store the broth in the fridge or freezer for future use in soups, sauces, or anywhere you would usually add water to give your dishes a new depth of flavor.
I have a box of ‘second’ apples that I bought for $10 at a farmers market. Since I have all these apples, I am going to show you how to use them all up! The three ways I plan to use these apples is for apple sauce, apple cider vinegar, and spiced apple shrub.
Garlic confit. Spread it over everything and thank me later.
Confit is a method of cooking slowly over a long period of time time, usually in fat. This long, slow cooking results in garlic that is creamy, sweet, and spreadable, as well as a garlic infused oil that is begging to be used in all your next cooking endeavors.