Better-Than-Boxed Veggie Stock Using Scraps

123 mins
Serves 6
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Directions

  1. 1Put all vegetable scraps into a freezer bag.
  2. 2Put all vegetable scraps into a freezer bag.
  3. 3Put all vegetable scraps into a freezer bag.
  4. 4Dump the contents of the bag into a large pot and fill it with water.
  5. 5Dump the contents of the bag into a large pot and fill it with water.
  6. 6Dump the contents of the bag into a large pot and fill it with water.
  7. 7Add salt and peppercorns.
  8. 8Add salt and peppercorns.
  9. 9Add salt and peppercorns.
  10. 10Add a bay leaf.
  11. 11Add a bay leaf.
  12. 12Add a bay leaf.
  13. 13Bring to a boil, then cover and reduce heat to low.
  14. 14Bring to a boil, then cover and reduce heat to low.
  15. 15Bring to a boil, then cover and reduce heat to low.
  16. 16Let it sit for at least an hour.
  17. 17Let it sit for at least an hour.
  18. 18Let it sit for at least an hour.
  19. 19Strain the stock into a large bowl.
  20. 20Strain the stock into a large bowl.
  21. 21Strain the stock into a large bowl.
  22. 22Add more salt to taste.
  23. 23Add more salt to taste.
  24. 24Add more salt to taste.
  25. 25Pour the stock into 16 ounce containers.
  26. 26Pour the stock into 16 ounce containers.
  27. 27Pour the stock into 16 ounce containers.

Ingredients

  • 1 bag vegetable scraps
  • 1 bag vegetable scraps
  • 1 bag vegetable scraps
  • 1 large pot water
  • 1 large pot water
  • 1 large pot water
  • 0.5 lemon
  • 0.5 lemon
  • 0.5 lemon
  • 1 chicken bone
  • 1 chicken bone
  • 1 chicken bone
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 handful peppercorns
  • 1 handful peppercorns
  • 1 handful peppercorns
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf

Equipment

large potfreezer bagstrainer16 ounce containers