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Ingredients

• MEAT: Keep bones, fat/skin and bits/chunks of meat (poultry, beef, pork) from either raw or cooked meat (don't throw out bones from the dinner table). Put them in a plastic tub & keep in freezer until ready to make stock. NOTE: When I trim the fat from meat or remove the skin from chicken, I keep them for the stock; it adds so much flavour and you'll de-fat the stock later. -- YOU CAN OMIT THE MEAT FOR VEGAN stock--
• VEGGIES: In another plastic tub, keep bits of raw or cooked veggies. Include onion & onion skins (lends a beautiful dark colour to the broth), parsley stems, garlic (skins & all - I use an entire bud & just slice it in half), celery tips & bottom (just make sure to rinse well), carrots bits, broccoli stems, mushroom stems, leftover lettuce/cabbage leaves or the core, keep the green parts of a leek - just wash carefully, potato (don't use mashed), leftover spinach or green-leafed veggie (kale, collards...) and keep the stems, squash, zucchini, tips & tails of beans... and the list goes on....
• NOTE: The only vegetables I don't use are waxy-type: bell peppers, tomatoes for example or very strong-flavoured veggie - cauliflower, dill
• CONDIMENTS: peppercorns, bay leaves, cardamon pod (gives an almost lemony hint). NOTE: This stock has a lot of flavour, so no need for salt.
• OTHER: Heels from aged cheese ie parmasean, romano...
• TIP: Mix & match a bunch of different items from above & place in tub or plastic bags in freezer (ie leftover chicken bones from last night's supper along with uneaten veggies, a bay leaf, 5 peppercorns, broccoli stems, chopped onion & skin, a couple of garlic cloves). When you feel like soup for supper, throw the contents into a crockpot, pour water right to the top (almost!), set on low until ready to turn it into soup!

Description

Never Buy A Box Of Soup Broth Again! This Is A Great Way To Use Up Your Leftovers. This Is Also Great For OAMC (once-a-month Cooking). Salt-free, Fat-free, Flavourful, And Homemade!

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