I love mornings where I don’t have to be at work until noon. I get to relax and drink my coffee, do a little yoga, and sit out on the patio and listen to the birds chirping. For living so close to all of my neighbors, there is a lot of peace and quiet in the mornings around here. We also have a lot of big trees in the yards around us, so we get a lot of birds flying around. Ahhhhh, perfect spot to type about broth. It is all relaxing and nice until I look up and Dixie is casually chewing on my pepper plants… The other day I was reading a book and I look up and Sid and Dixie were in cahoots running around the yard with my newly planted lilly. Which I replanted about 5 times and continually watched them yank it out of the ground and run wild. That has since been relocated to the front yard. They have about 10 toys in the yard right now, but they choose my poor plants instead. Lol they can be such dorks sometimes.
Anyways, I have no clue how I got off on that subject. The point of this post is free broth!!!! Sometimes (most of the time) I am quite cheap. If I can make it myself or get it for free, that is what I am going to do. Plus, making broth yourself means you know exactly what is going into it. AKA- no artificial anything. That is pretty exciting! And it is making use of garbage, which is also pretty exciting. Clearly it doesn’t take much to fascinate or excite me lol.
But really guys, you all need to try this. It is so easy and so much more flavorful than the store stuff. All you need is a freezer bag to start. Basically, you are going to get out your freezer bag any time you do meal prep and get a lot of vegetable scraps. For me, this is on Tuesdays when I prep for the whole week. I cut a LOT of veggies. Which is awesome because I get a lot of scraps. Now what do I mean by scraps? Here is a list of things I throw into my scrap pile:
- Onion skins/tops/bottoms (I don’t usually put the first layer of skins in, just because I don’t know where it has been)
- Carrot tops/bottoms (you can also put in the outside peel of the carrot, just make sure you wash it first)
- Celery tops/bottoms
- Pepper pieces
- Green onion bottoms/leek tops/chive cuttings
- Garlic skins
- Herb cuttings
- Veggies you didn’t get around to eating that would otherwise go to waste
You get the idea, basically anything goes. I try not to add too many skins/peels from onions and carrots because I think it makes it a little bitter. But a few here and there are good. Things I don’t add:
- Anything from the cabbage/broccoli family (I think they add a bitter taste)
- Any bruised/moldy/really old veggie scraps
This is totally off topic again but I feel the need to share… There is some national geographic stuff going on outside right now. This bird is going bonkers squaking away, for 10 minutes straight, even the dogs froze and were staring at it. Now all of its friends came flying over and they are all staked out in the tree tops. I feel like I am about to get dive bombed.
This is also a great place to add meat bones that normally get discarded. The last batch of broth I made was chicken broth. When you roast a whole chicken, this is a great way to use the rest of the chicken bones that normally get thrown out. Just throw the chicken scraps into a freezer bag and add it to your next batch of stock. Easy peasy!So the process of actually making the broth is very simple. Get as big of a pot as you can find, I use my big canning pot, and throw in all of the scraps you have accumulated. Add in equal parts onion, carrot, and celery (I just do this so that you are adding some actual good parts of the veggies not just 100% scraps). Add water and a few herbs and voila! Let it simmer on the stove for about an hour and that is it. Then I divide it out into portions I use frequently and throw them into the freezer. Also, be warned, this makes your house smell AMAZING.
- 2 gallon freezer bags full of vegetable scraps
- 4 chopped onions
- 4 chopped carrots
- 4 chopped celery
- 4 garlic cloves
- 3 bay leaves
- Few sprigs parsley and thyme (and other herbs you have on hand)
- 8 cups water (or 4 cups water/4 cups tomato juice)
- optional: chicken bones, ham bone, beef bones, etc.
- Add all ingredients to a large stock pot. Bring to a boil.
- Reduce heat and simmer on medium low for an hour to an hour and a half.
- Store in fridge (1 week) or freezer (6 months).