Making Vegetable Stock from Scraps
The best stock is built on the remains of last night's dinner. By keeping a bag in the freezer, you turn peelings and trimmings into a concentrated kitchen staple that outweighs any store-bought box.
The freezer is your pantry.
Keep a gallon-sized freezer bag for clean vegetable trimmings throughout the week; avoid brassicas like broccoli or cauliflower, which turn the stock bitter.
- Large stockpot
- Fine-mesh sieve
- Gallon freezer bag
What goes in.
- 4 lbassorted vegetable scraps (onion skins, carrot peels, celery ends, mushroom stems, herb stalks)
- 3 qtcold water
- 1 tbspwhole black peppercorns
- 2bay leaves
Gentle Extraction
Never let the stock reach a rolling boil. A gentle simmer keeps the vegetables intact and ensures the liquid remains clear rather than cloudy.
The method.
Combine
Add the accumulated frozen scraps into the stockpot and cover with cold water until the vegetables are submerged by at least two inches.
Season
Toss in the peppercorns and bay leaves. Avoid adding salt at this stage; it is better to season the final dish later when you know how the stock will be used.
Simmer
Bring the liquid to a very low bubble over medium heat. Lower the heat to maintain a faint shimmer for 45 minutes.
Strain
Place a fine-mesh sieve over a large bowl and pour the contents carefully. Press down on the solids with the back of a spoon to release the remaining liquid, then discard the spent vegetables.
Other turns to take.
Roasted Stock
Toss fresh vegetables in oil and roast at 400°F until dark brown before simmering for a deeper, earthier profile.
Mushroom-Heavy
Add a handful of dried shiitake or porcini mushrooms for a significant increase in depth.
When it doesn't go to plan.
Save the ends of leeks and spring onions, but wash them thoroughly to remove hidden grit.
Stock can be frozen in ice cube trays for easy portioning when you only need a small splash.
If your stock is too pale, keep the onion skins on—they add a rich golden color to the liquid.
The ones that keep coming up.
Why does my stock taste bitter?
You likely included too many cruciferous vegetables like broccoli, cabbage, or kale stems. Stick to onions, carrots, celery, and herbs.
Can I use potato peels?
Avoid them. They release a large amount of starch that makes the stock cloudy and muddy in texture.
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