Making Stock from Vegetable Scraps
The best stock is built slowly from the bits you would otherwise throw away. By keeping a bag in the freezer, you ensure that every onion skin, carrot peel, and mushroom stem contributes to your next meal.
Curate your freezer bag carefully.
Avoid brassicas like broccoli or cauliflower, which turn bitter when boiled. Focus on aromatics that provide a clean, steady background flavor.
- large stockpot
- fine mesh strainer
- freezer-safe bags
- storage containers
What goes in.
- 4-6 cupsfrozen vegetable scraps (onion skins, carrot ends, celery tops, herb stems)
- 3 quartscold water
- 1 tspwhole black peppercorns
- 2bay leaves
Gentle Simmering
Keep the water at a lazy bubble. A hard boil forces impurities into the liquid, resulting in a cloudy stock rather than a clear, concentrated one.
The method.
Gather the scraps
Transfer your frozen scraps directly into the stockpot. No need to thaw them first.
Add water and aromatics
Cover the scraps with cold water by about an inch. Add the peppercorns and bay leaves.
Simmer
Bring the water to a boil, then immediately reduce the heat to low. Cover partially and let it simmer for 60 minutes.
Strain
Place a fine mesh strainer over a large bowl and pour the contents through. Press firmly on the vegetables with the back of a spoon to extract every drop of flavor.
Cool and store
Let the stock reach room temperature before sealing it in containers for the fridge or freezer.
Other turns to take.
Roasted Stock
Toss your scrap pile in oil and roast at 400°F for 20 minutes before boiling for a deeper, darker finish.
Mushroom-Forward
Add dried porcini or shiitake stems to the pot for a heavy, earthy finish useful in risottos.
When it doesn't go to plan.
Keep a container labeled 'Stock' in your freezer door to prevent the bag from getting lost behind other items.
Do not salt the stock while boiling; keep it neutral so you can control the seasoning of the final dish.
If your stock is too thin, simmer it uncovered for an additional 20 minutes to reduce the volume and concentrate the flavor.
The ones that keep coming up.
Which vegetables should I avoid?
Avoid anything in the cabbage family, beets, or potatoes, as they impart either excessive bitterness or a starchiness that makes the stock muddy.
How long will this last?
It stays fresh in the refrigerator for four days, or in the freezer for up to three months.