Kitchen scrap broth
This recipe utilizes leftover kitchen scraps to make a delicious broth!
Equipment
- 1 stock pot
- 1 sieve
- 1 jars
Ingredients
- 2 pounds leftover chicken bones or chicken scraps like necks, backs, and wings
- 2½ cups loosely packed vegetable trimmings, such as onion skins, carrot peelings, celery leaves, and parsley stems
- 2 leaves dried bay
- 1 tablespoon whole black peppercorns
- 2 tablespoons white wine vinegar
- 4–6 quarts cold water
Instructions
- Dump all of the ingredients into a heavy stockpot and then pour enough water into the pot to cover by 1 inch (about 4–6 quarts). Cover pot and boil over med-high heat. Then lower heat to med-low.
- Covered, let it simmer for at least 8 and up to 12 hours, adding water if necessary to keep bones submerged.
- Strain broth through a fine sieve. Use the stock right away or transfer into 4, 1-quart sized jars, sealing their lids. Store up to 5 days or freeze for 6 months.
Video
Notes
When making kitchen scrap broth, it's important to use a variety of vegetable scraps to achieve a balanced flavor. You can use scraps from onions, carrots, celery, leeks, garlic, mushrooms, and herbs, as well as any other vegetables that you have on hand. Avoid using scraps from vegetables that are known to have a bitter taste, such as broccoli or Brussels sprouts.