"Making homemade stock isn't just a sustainable exercise in zero-waste cooking; it's also (basically) free. By stashing stray vegetable odds and ends in a resealable gallon bag in the freezer, when stock o'clock strikes, home cooks will already have everything they need on hand. From onion scraps to bits of shallots, celery, carrots, leeks, mushrooms, herb stems, and even peels and roots, you can toss it all in the bag, and (later) into the stock pot."
"Prefer a meaty broth? Freeze the marrow-packed beef bones, picked-clean wings, or whole chicken carcass from a dinner you've already eaten. Then, later on, just set the heat to low and step away while that simmering stock transforms into something magical. The rich, flavorful collagen gelatin in those bones releases into the cooking liquid, creating both a robust depth of flavor and a full-bodied texture."
Homemade stock created from frozen vegetable scraps or leftover bones saves money and reduces waste. Freezing onion scraps, shallots, celery, carrots, leeks, mushrooms, herb stems, peels, and roots provides ready ingredients for an aromatic stock. Using marrow-packed beef bones, picked-clean wings, or chicken carcasses yields collagen and gelatin that produce a rich depth of flavor and a full-bodied texture. Homemade stock permits control over sodium and additives while preserving nutrients. A simple flavor fix for a bland stock is adding ginger, garlic, and scallion. The approach supports zero-waste cooking and greater culinary control.
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