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Ingredients

• Vegetable scraps, saved and frozen from previous meals

• Chicken carcass or bones, optional

• Fresh herbs such as rosemary or thyme
  

Directions

1. Reserve vegetable scraps in your freezer from meals leading up to making this broth. This can include onion peels, garlic peels, ends of mushrooms, carrots, bell peppers, squash, etc. Vegetable scraps can vary in size and shape when making this stock.

2. Add vegetable scraps, chicken carcass, and any fresh herbs you enjoy to a large pot. Add enough water to cover.

3. Simmer on the stove for 2-3 hours.

4. Strain to separate liquid from food scraps and herbs. Use a ladle to scoop out food scraps or pour everything into a large bowl using a mesh strainer to catch the food scraps. Discard all food scraps.

5. Allow liquid to cool and store in an airtight container until ready to use.

Notes

• To make this vegetarian, leave out the chicken and use only vegetables and herbs.

• Make ahead! Stock can be stored in your refrigerator and freezer: jars to store large amounts in the refrigerator, freezer bags with measured quantity, or measured into ice cube trays for smaller portions.

• This is a great alternative to the higher sodium canned broths and stocks – no salt added in this recipe! You can choose to season as needed when using within a recipe.
  

In the Kitchen | June 2020
Basecamp Prevention + Wellness, Providence | providencebasecamp.org