I've been making my own broth wrong for years and only just figured it out

I was cleaning out my freezer and saw a bag of veggie scraps, so I threw them in a pot with water. I let it simmer for about three hours, then strained it. The broth was so much richer than when I used fresh veggies, and it cost me nothing. Has anyone else had a game changer like this with kitchen scraps?

4 comments

4 Comments

the_sage4d ago

Wait, you used onion SKINS? I always throw those out. That actually works?

margaretc424d ago

My old boss used to save bacon grease for cooking greens.

the_mary4d ago

Freezing scraps just makes a weird science project in your freezer. Fresh stuff always tastes better anyway.

hunt.jennifer5d ago

Freezing scraps is the real trick. I keep a gallon bag in the freezer for onion skins, carrot tops, and celery ends. It builds up over a week or two. Those frozen bits break down way better in the pot. The flavor gets deep and almost sweet. Total waste-free win.