Saving the Scraps
A while back I decided to start saving all of my raw vegetable scraps. Every time I made a salad or chopped onions for a dish, I put the onion peels, carrot shavings, asparagus ends, etc into a produce bag. I kept the produce bag in the freezer. My intention originally was to use these scraps to make a vegetable broth. But...the other day I decided to throw some split chicken breasts (that I'd gotten on clearance) in the crock pot when I went home for lunch. I added a little chicken broth to the crock pot and by the time I came home we had fully cooked chicken and the start of a great broth. SO here's what I did :
This is all the chicken bones and broth with about 6 more cups of water and all the vegetable scraps. I added some salt and let it cook down for a few hours. Typically if you're making your own broth you should cook it for even longer, but I'm not that patient.
In the end I strained it all through 2 colanders (I really need some cheesecloth) and ended up with a pretty great batch of broth (about 5 cups). So even though I spend a lot on fresh produce every week, I feel like it's worth it when I use every bit of it.
What do you do to make sure you get as much mileage out of your produce as possible?