Introduction
Making your own stock from kitchen scraps is an easy way to reduce waste, save money, and add incredible flavor to soups, stews, and sauces. It’s especially helpful if you’re cooking from scratch and want to stretch your grocery budget.
How to Save Scraps
Collect Scraps: Save vegetable trimmings—onion ends, carrot peels, celery leaves, mushroom stems, herb stems, and other raw veggies that are nearing the end of freshness.
Freeze: Place the scraps in a freezer bag or container. Keep adding throughout the month.
Add Protein (Optional): For chicken stock, add leftover chicken carcasses or bones—rotisserie chicken carcasses work great and are cost-effective.
Making the Stock
At the end of the month, pour your scraps into a large pot.
Cover with water (about 8–12 cups depending on quantity of scraps).
Simmer for 1–2 hours, then strain.
Use half for soup immediately and freeze the rest in small, measured portions (mini silicone containers are perfect).
