How to Save All Scraps to Make Vegetable Broth, Chicken Broth or Both Together

Step-by-Step Guide

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   Step 1: Save all chicken parts that are left over after baking

   You can also store this in your frig in an old pickle jar or something until use, in which you just add to your stock pot for extra flavoring , Just keep a good inventory of your frig and make it a point not to throw away any thing edible, or what was once seen as inedible ? , Even if the chicken breasts have been fully devoured, save them anyway, and add with lots of vegetables and spices ? , ,, Cook this until the garlic is a medium brown, and just remove the garlic slices and add to stock.
   
   Continue cooking remaining vegetables with a teaspoon of liquid smoke until veges are well brown, then add them to stock. , You can dish out and save the yams and carrots, which can be mashed and used to thicken soups if you please, or they can be mashed up in the stock pot with a potato masher, for they have absorbed the flavorings of all vegetables, meats, and aromatic spices.
   
   This is another great method in this process:
   After 1 hour of cooking at a medium simmer, remove chicken bones, then microwave the bones for 6 minutes at 3 minute intervals, then put bones in a bowl mesh strainer and set back in stock and let simmer for the remainder 30 minutes ( this will bring out a hearty chicken flavor in the soup, then you can place bones back in microwave an cook for an additional 3 minutes to dry them out, then add them to your vegetable garden or toss out.
   
   You can also add them in a heavy iron pot and mash them up into powder before adding to your garden. , One can also use cheesecloth to strain out the pulp to, but the metal mesh screen is easier. , You can put the cubes in a bowl and microwave, or just put in pot then add a little more water, vegetables, meats, beans, spinach, diced tomatoes, corn, rice, and cook for another 30 minutes or so. ,
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   Step 2: including bones and skin

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   Step 3: and place in a freezer bag

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   Step 4: then place in freezer

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   Step 5: or in the refrigerator

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   Step 6: if you will be using them sooner;

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   Step 7: In your baking dish or pan that you used to cook your meat in

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   Step 8: cover the bottom with a quarter inch of water

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   Step 9: and scrap and stir to blend drippings in with water.

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    Step 10: Save all vegetable parts including: carrot ends

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    Step 11: celery

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    Step 12: ends of tomatoes

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    Step 13: green and red pepper ends including stems

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    Step 14: zucchini

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    Step 15: spinach that you feel you may not use

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    Step 16: onions

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    Step 17: yams or whatever.

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    Step 18: In a half gallon pot fill three fourths of it with 1 or 2 chicken breasts

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    Step 19: and the remainder with vegetables

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    Step 20: or all vegetables for vegetarians.

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    Step 21: Fill the rest of your pot with cool water

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    Step 22: and bring to a boil

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    Step 23: then reduce to a simmer ( your total time cooking will be 90 minutes til completion.)

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    Step 24: To your stock pot simmering

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    Step 25: add 1 teaspoon of salt

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    Step 26: 2 tablespoons of tomato paste

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    Step 27: 2 bay leaves

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    Step 28: half teaspoon of herb de provence

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    Step 29: 3 dashes of turmeric

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    Step 30: and a quarter teaspoon of peppercorn medley.

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    Step 31: In a separate frying pan

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    Step 32: coat it wit a thin layer of olive oil

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    Step 33: and slice into it two cloves of garlic

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    Step 34: 4 thin slices of fresh ginger

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    Step 35: bell peppers

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    Step 36: red onions

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    Step 37: slices of celery

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    Step 38: and 5 thick slices of a yam.

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    Step 39: Cook to the for the remaining 90 minutes

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    Step 40: then let cool for about 15 minutes

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    Step 41: then remove all vegetables with a spoon with holes in it

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    Step 42: and discard them.

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    Step 43: Place some glass jars in your sink and strain through a metal mesh screen into jars

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    Step 44: and let cool for about 30 minutes

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    Step 45: then lid them and store in refrigerator.

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    Step 46: After 48 hours to 3 days make sure you freeze remaining stock in a plastic container

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    Step 47: and you can also freeze stock in ice cube trays for easy access for your recipes

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    Step 48: that way you can use them a little at a time without throwing away.

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    Step 49: Finished.

Detailed Guide

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