Freeze your veggetable and herb scraps in a gallon freezer bag. When the bag is full, you're ready to prepare your own broth. It's easy, delicious, and free!
- One large or four small freezer bags full of assorted vegetable and herb scraps: onion peels, celery bits and leaves, carrot peels and ends, shallots, parsnips, turnips, leeks, scallions, parsley stems, sage, bits of thyme, rosemary. I avoid cruciferous vegetables such as broccoli or brussel sprouts as they can make the stock bitter.
- Fresh water
- One or two bay leaves
- Sea salt to taste (I typically use about a Tablespoon for a large stockpot)
- 1 teaspoon peppercorns
- Place the frozen vegetable and herb from the freezer into a large stock pot.
- Add water, covering the vegetables - usually around 3 qts (3 liters).
- Add the bay leaves, salt and peppercorns.
- Bring to a boil and then lower heat to simmer.
- Simmer about 2 hours.
- Remove from heat, cool and strain through a fine sieve.
- I freeze mine in 2 cup (1/2 liter) portions to use as desired. Excellent for rice, quinoa, soups etc.