Stock from Scraps
Stop buying broth. Start saving scraps. Rich, flavorful stock is one of the best ways to turn "waste" into something deeply nourishing—and nearly free.
💰 Why Make Your Own Stock?
Costs Almost Nothing
Made from scraps you'd throw away. A gallon of homemade stock costs ~$0.50 vs. $4-8 store-bought.
Tastes Better
Deeper flavor, no additives, no sodium overload. You control what goes in.
Reduces Waste
Onion skins, carrot peels, chicken bones—all become liquid gold instead of landfill.
Always Available
Freeze scraps as you go. Make stock when the bag is full. Store for months.
The Freezer Bag Method
"Keep a bag in your freezer. Add scraps as you cook. Make stock when it's full."
Label a gallon freezer bag: "Veggie Scraps" or "Chicken Scraps"
Add scraps as you cook: Onion ends, carrot tops, chicken bones, herb stems
When the bag is full: Dump contents into a pot, cover with water, simmer
Strain and store: Freeze in jars or ice cube trays for easy use
🥕 What Scraps to Save
✓ Excellent for Stock
Vegetables
- • Onion skins & ends (add color)
- • Carrot peels & tops
- • Celery ends & leaves
- • Mushroom stems
- • Garlic skins & ends
- • Leek tops (green parts)
- • Tomato cores
Herbs & Aromatics
- • Parsley stems (more flavor than leaves!)
- • Cilantro stems
- • Thyme/rosemary sprigs
- • Bay leaves
- • Ginger peels
- • Lemongrass ends
Proteins
- • Chicken bones & carcass
- • Turkey bones
- • Beef/pork bones
- • Shrimp shells
- • Fish bones (mild fish only)
Cheese
- • Parmesan rinds
- • Pecorino rinds
- • Asiago rinds
- • (Adds umami depth to soups)
✗ Avoid These
- • Cruciferous vegetables: Broccoli, cauliflower, cabbage, Brussels sprouts (too strong/bitter)
- • Starchy vegetables: Potatoes (make stock cloudy)
- • Beets: Will turn stock pink
- • Asparagus: Too overpowering
- • Peppers (bell/hot): Can dominate flavor
- • Artichokes: Too bitter
Basic Stock Recipes
🥬 Vegetable Stock
Ingredients:
- • 1 gallon bag of veggie scraps (frozen is fine)
- • 12 cups cold water
- • 2 bay leaves
- • 1 tsp peppercorns
- • Optional: parmesan rind for umami
Method:
- Add all ingredients to large pot. Bring to boil.
- Reduce heat, simmer uncovered 45-60 minutes.
- Strain through fine-mesh sieve. Discard solids.
- Cool and store. Don't add salt yet—add when using.
Time: 45-60 minutes | Yield: ~8 cups
🍗 Chicken Stock
Ingredients:
- • 1 rotisserie chicken carcass (or 2-3 lbs chicken bones)
- • 1 gallon bag veggie scraps (onion, carrot, celery ideal)
- • 12 cups cold water
- • 2 bay leaves
- • Fresh herbs (thyme, parsley)
Method:
- Add all ingredients to large pot. Bring to boil.
- Reduce heat, simmer uncovered 2-4 hours. Skim foam occasionally.
- Strain through fine-mesh sieve. Discard solids.
- Cool in fridge. Skim fat layer if desired. Store or freeze.
Time: 2-4 hours | Yield: ~8 cups | Rich, gelatinous when cold
🦴 Bone Broth (Extra Rich)
Ingredients:
- • 3-4 lbs beef or pork bones (ask butcher for soup bones)
- • 2 tbsp apple cider vinegar (extracts minerals from bones)
- • Veggie scraps (onion, carrot, celery)
- • 12 cups cold water
Method:
- Roast bones at 400°F for 30 min (deeper flavor).
- Add to pot with vinegar, veggie scraps, water. Bring to boil.
- Reduce heat, simmer 12-24 hours. Longer = richer.
- Strain, cool, skim fat. Should gel when refrigerated.
Time: 12-24 hours | Yield: ~10 cups | Extremely gelatinous, nutrient-dense
Storage & Freezing Techniques
🧊 Ice Cube Method
Best for: Quick flavor additions (sautéing, deglazing, small portions)
Pour stock into ice cube trays. Freeze solid. Pop out cubes into freezer bag. Label with date. Each cube = ~2 tablespoons.
🏺 Mason Jar Method
Best for: Soups, risotto, cooking grains (2-4 cup portions)
Pour into wide-mouth mason jars, leaving 1 inch headspace for expansion. Cool completely before freezing. Label with type and date. Thaw overnight in fridge.
📦 Freezer Bag Method
Best for: Space-saving storage (flat stacks)
Pour stock into gallon freezer bags. Lay flat on baking sheet, freeze solid. Stack bags vertically like files. Saves freezer space. Break off pieces as needed.
❄️ Storage Timeline
- • Refrigerator: 4-5 days (bring to boil before using if older)
- • Freezer: 4-6 months (still safe after, but flavor degrades)
- • Scraps in freezer: 3-6 months (add continuously until ready to make stock)
🍲 How to Use Your Stock
Soups & Stews
The obvious use. Stock is the base for any soup worth eating.
Risotto & Grains
Cook rice, quinoa, couscous in stock instead of water. Instant upgrade.
Sauces & Gravies
Deglaze pans, make pan sauces, thicken gravies. Rich stock = rich sauce.
Braising Liquid
Braise meats, vegetables in stock for deep flavor infusion.
Mashed Potatoes
Use stock instead of milk. Professional chef secret.
Sautéing
Use stock cubes instead of oil for lower-fat cooking.
Ready to Start Saving Scraps?
Find recipes that use your homemade stock—from comforting soups to rich risottos.
Find Stock-Based Recipes