#NoWasteWednesday Challenge No.6

Illustration of using scraps to make stock
Use vegetable ends and meat bones to make homemade stock

Kitty learnt this trick from a chef who practices this at home. Keep two bags in the freezer at all times: one for less-than-perfect pieces of vegetable and one for meat bones. And once the bags are full, dump them all into a big pot, add water, and boil for ~2 hours to make a perfect tasting pot of homemade stock! If scraps are good enough for a chef to make stock, it is good enough for Kitty.

Some additional tips:

  • Not all vegetable can be used for stock, sticking with the onions family (e.g. onions, fennel, spring onions) and carrots are safe (e.g. tomato won’t be ideal)
  • Fresh herbs like thyme can also be added
  • This is a great way to use up vegetable or fresh herbs before they go bad (e.g. put a whole bag of spring onions into the freezer for stock before a trip is better than finding them moldy when you return)
  • Meat bones are optional; you can make pure vegetable stock
  • Better to separate different types of meat bones so you can make chicken stock, beef stock, etc.
  • Add dried herbs like bay leaf to the last 30 min of stock making can add extra flavor
  • Skimming helps improve the taste of the stock and keeps it clearer but no need to over trouble yourself


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