When you’re left with the ugly pieces, the ends, the carcass, the “icky” looking stuff, don’t pitch it but save it! Those trimmings and carcasses make the BEST STOCK! Find out more on today’s Tuesday’s Tip with The Kitchen Whisperer!
If you’re like me you chop a ton of veggies, roast a butt load (technical culinary term ….um no it’s not but it is in my kitchen) and have more bones than you can shake a stick at. Now where most folks would pitch that I’m all about saving it. You see those discards, those fugly things that you just want to immediately toss in the trash are like gold when it comes to stock. And the best part, just toss those scraps into a freezer bag and let ’em chill out until you’re ready to make that luscious stock.
Growing up as poor as we did, we learned to pretty much use up everything and waste very little. While some may have saw that being that poor was a terrible thing, honestly, looking back on it now I wouldn’t have changed a thing.
Oh sure don’t get me wrong there were times that we all got jealous – we didn’t get the latest pair of Jordache jeans, the best sneakers or heck even new clothes but what we did get, God; it’s lasted me way longer than any pair of jeans would have. I was taught to appreciate things; that, even discards can produce the most amazing flavors.
Now when I’m chopping carrots, celery, onions I save all of the ends and yes, even the peels. All of that stuff is what makes the best stock. Did you know that the color of chicken stock actually gets that yellowish hue from the onion skins? Yep. And those thanksgiving carcasses or even the rotisserie chicken carcass.. SAVE IT! Next time you want to make stock just put that whole thing in a pot of water, with your bag of discarded veggies, some herbs and water. Let that simmer for a few hours and I’m telling you, what you have is some amazing flavors! Then, yes, you can discard the um.. discards. Now I do know some folks that will actually then use the discards (veggies that all mushy) and puree them up for their pets or to thicken soups. I haven’t done that but hey give it a try.
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