Hello everyone, I hope you are having a wonderful month of July. This week I want to share with you a basic kitchen tip that I do in my house and saves me money, and helps me avoid wasting food. Most of the times when we cook, we use basic ingredients as onion, carrots, celery, parsley, garlic, shallots, tomatoes just to mention a few. Normally, when we peel a carrot, onion or garlic the skin ends up in the trash. Right? Well it doesn’t have to because I’ll share a tip that makes good use out of those little pieces of flavor gold! After you read this (or right now if you are on your phone) grab a gallon Ziploc bag and write “Stock” with a Sharpe permanent marker and keep that Ziploc bag it in the freezer. Now every single time you uses vegetables while cooking put your scraps that Ziploc bag.
When the Ziploc bag has reached its maximum capacity you can make a vegetable stock! If you want to take your veggie stock to the next level, then read on. I normally buy a whole chicken and break it down for two different meals. So I keep the carcass in a separate Ziploc bag for making chicken stock as well. Just place the bones and the veggies in a stock pot, cover with water and simmer on low for a few hours. If you don’t have chicken bones just simmer the veggies. You won’t be disappointed. I have a stock recipe below for you but don’t overthink the ratios, a bag of your scraps will produce a more delicious stock then what you can buy on aisle 3 😉