When peeling and trimming vegetables, a lot of waste is created. Carrot tops and peels, and ends of onions; the list goes on and on. Rather than throw them away, why not start a scrap bin in the freezer and use it later to make stock? This concept also applies to chicken bones, or shells and skin from seafood as well. Just be sure to store them separately. When it’s time to make stock, toss in your scrap bag of vegetables and either the chicken, meat or seafood bones, and you’re good to go!
You will not only help save the planet, but you and your stock will be just a little richer in the process!
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Tags: bones, food waste, freeze your scraps, kitchen tips Tuesday, scraps, stock, vegetable peels
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