Food Scrap Stock - an easy homemade stock recipe using vegetable scraps and leftover chicken / beef bones. Repurpose those scraps into a delicious and nutritious food scrap stock!
vegetable scrapsI usually accumulate scraps (the ends of celery, carrots and leeks). I wait until I have filled a ½ gallon bag with scraps before making stock.
Cook: Combine all ingredients in a slow cooker and cook over low heat for 12-24 hours.
Strain: Once cooked, strain and store in a glass container – a large mason jar will do the trick!
Notes
NOTES: Flexibility is key with this stock recipe. Just about any veggie scraps can be used in this stock. I would definitely recommend adding carrots, garlic, onions, and herbs to boost the flavor. PREP AHEAD: You can make this poultry stock days, weeks, even months in advance. Store it in the freezer and thaw when you need it. LEFTOVERS/STORAGE: Store in a glass container (I like to use a mason jar) in the fridge for 3-4 days or freezer for up to a year. Simply transfer to the fridge the day before to thaw. Be sure to let the stock cool before putting in the freezer (if you’re storing it in a glass container). Do not put hot stock in the freezer in a glass container, otherwise the container may crack and stock will surely go everywhere,. We learned this the hard way...NUTRITION NOTES: The nutritional profile will vary depending on the vegetables you use in this stock.