Making Stock from Vegetable Scraps
Collect clean onion skins, carrot ends, celery tops, and herb stems in a freezer-safe bag. Once the bag is full, boil the scraps in water for an hour to extract the essence, strain out the solids, and keep the concentrated liquid in your fridge or freezer.
Commit to the collection habit.
Keep a dedicated container in the freezer. Add to it daily; avoid adding starchy peels like potatoes, which cloud the broth, or cruciferous vegetables like broccoli, which turn bitter when boiled for long periods.
- Large freezer bag
- Stockpot
- Fine-mesh strainer
- Glass jars
What goes in.
- 4 quartsassorted vegetable scraps (onion peels, carrot ends, celery, parsley stems, mushroom stalks)
- 3 quartscold water
- 2bay leaves
- 1 tspwhole black peppercorns
Low and slow, then stop
Do not let the liquid reach a violent, rolling boil. A gentle simmer prevents the vegetables from breaking down into mush and keeps the final stock clear rather than murky.
The method.
Combine
Dump the frozen scraps into a large stockpot. Add the water, bay leaves, and peppercorns.
Simmer
Bring the water to a boil, then immediately reduce the heat to low. Cover partially and let it simmer for one hour.
Strain
Place your strainer over a large bowl. Pour the pot contents through the strainer. Use a spoon to press against the vegetables to wring out every last bit of liquid.
Store
Transfer the liquid to jars. Let them cool completely before sealing and placing them in the refrigerator for up to five days or the freezer for three months.
Other turns to take.
Roasted Stock
Toss the frozen scraps with a tablespoon of oil and spread on a sheet pan. Roast at 400°F for 20 minutes until deeply browned before boiling for a darker, earthier flavor.
When it doesn't go to plan.
Keep a list on your freezer bag of what is inside so you know if your stock will lean sweet from carrots or sharp from onion skins.
Avoid cabbage, kale, or Brussels sprouts, as they carry sulfurous flavors that overpower everything else.
If you have tomato ends or sun-dried tomato bits, add them for a deeper red color and hint of acidity.
The ones that keep coming up.
Can I add garlic to the scrap bag?
Yes, but use the papery skins and the woody base ends rather than cloves. If you add too many cloves, the garlic flavor becomes overwhelming.
Does the stock need salt?
No. Salt your final dish when you cook with the stock, not the stock itself. This gives you more control over the seasoning.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe