Andrew and I are a family of hoarders – the sort of folk that stockpile kale stems, lemon rinds, that weird white tough part of cabbage, and avocado pits in our freezer. Our valiant kitchen commitment to a personal reduction of food waste, only shopping for what we need and being crafty in our utilization of each ingredient’s components, has forged our more mindful consciousness and some of our very best bites. Though I can’t take even a crumb of credit for the invention of ‘bone broth’ – a salutary sip celebrating a recent resurgence in wellness fame – it’s nutritive benefits, coupled with its sheer versatility, ease, and conservation has made it a household staple. Abundant in easily assimilated minerals, amino acids, collagen, and lionized ability to restore digestive and immune health while reducing inflammation, it’s slow simmer not only warms our home, graces our mugs, and sneaks its way into nearly all of Andrew’s meals, but allows for a productive use of all of our kitchen scraps. So no crumb goes to waste. Below you’ll find a very loose outline of how we made our bi-weekly stock – from our kitchen to yours.
makes 12 cups
16 cups assorted produce scraps: kale stems, onion peels, garlic peels, carrot tops, beet greens, lemon rinds, avocado pits, ginger peel, etc.
bones/carcass of 1 larger pre-prepared chicken (optional)
12 cups filtered water
2 tablespoons apple cider vinegar
sea salt & pepper to taste
NOTE: Andrew and I keep gallon sized storage bags in our freezer at all times. Whenever we’re cooking, we take our assorted produce scraps and add them to the bag. When the bag is filled (which for us, is about every two weeks), we make a broth.
NOTE: This scrap stock works just as well sans chicken bones. We tend to roast one chicken per week for Andrew’s dinners and so we have bones handy and respectfully chose to utilize them. If you don’t, a vegetable stock is still wildly nutritive and a wonderful component to have handy to add to your homemade soups, stews, and to simmer your grains in.
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