Directions
- 1Put all vegetable scraps into a freezer bag.
- 2Dump the contents of the bag into a large pot and fill it with water.
- 3Add salt and peppercorns.
- 4Add a bay leaf.
- 5Bring to a boil, then cover and reduce heat to low.
- 6Let it sit for at least an hour.
- 7Strain the stock into a large bowl.
- 8Add more salt to taste.
- 9Pour the stock into 16 ounce containers.
Ingredients
- 1 bag vegetable scraps
- 1 large pot water
- 0.5 lemon
- 1 chicken bone
- 1 pinch salt
- 1 handful peppercorns
- 1 bay leaf
Equipment
large potfreezer bagstrainer16 ounce containers