<\/span><\/h2>\n1. Collect the scraps:<\/b> As you cook your meals, collect and save vegetable scraps such as onion skins, carrot peels, and mushroom stems. Store them in a resealable bag or container and keep it in the freezer until you have enough to make stock.<\/p>\n
2. Prep the scraps:<\/b> Once you’ve accumulated a sufficient amount of scraps, give them a quick rinse to remove any dirt. Larger scraps like onion ends or carrot peels can be roughly chopped, but there’s no need to be precise since you’ll strain the stock later.<\/p>\n
3. Start the stock:<\/b> In a large pot, add the vegetable scraps along with any herbs or spices you’d like to include. Common additions can include bay leaves, thyme, parsley, or black peppercorns. While herbs and spices aren’t necessary, they can add extra flavor to your stock.<\/p>\n
4. Add water:<\/b> Pour enough water into the pot to cover the vegetable scraps by about an inch or two. Avoid adding too much water, as this can dilute the flavor.<\/p>\n
5. Simmer:<\/b> Bring the pot to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low and let the mixture simmer for about an hour. This slow cooking process helps extract the maximum flavor from the scraps.<\/p>\n
6. Skim the surface:<\/b> Periodically skim off any foam or impurities that rise to the surface of the stock with a slotted spoon or skimmer. This step ensures a cleaner and clearer stock.<\/p>\n
7. Season if desired:<\/b> Towards the end of cooking, you can taste the stock and add salt if needed. Be mindful not to overdo it, as the stock will likely be further seasoned when used in recipes.<\/p>\n
8. Strain the stock:<\/b> Once the stock has simmered and you’re satisfied with its flavor, it’s time to strain it. Position a fine-mesh sieve or colander lined with cheesecloth over a large bowl or second pot. Pour the stock through the sieve, catching the liquid while removing the solid scraps. Gently press the scraps to extract any remaining liquid.<\/p>\n
9. Cool and store:<\/b> Allow the stock to cool before transferring it into airtight containers. Refrigerate the stock for up to a week, or freeze it for longer storage. Remember to leave some headspace in the containers as the stock may expand when frozen.<\/p>\n