Scrap Stock

Scrap Stock

A long time ago – it must have been atleast 7 or 8 years ago, I read an article on some frugal living website that I had come across. I don’t remember much about the site now, but they did get me started on one little habit that I really love. It was called “Garbage Soup” or something like that – I don’t really recall exactly. I’ve renamed it to “Scrap Stock” but it really is the same thing. Basically what I do is over the course of … however long, I take all those unwanted scraps of food – leftovers, Garlic Peels, onion ends, potato peels, bones, fat trimmings, trimmed ends of herbs – basically anything plant or animal that I won’t ~eat~ but isn’t really bad, and I put them in to a large zip top bag in the fridge. When I’ve accumulated enough to fill up my stock pot, I fill it up, cover it with water and simmer it for four or five hours. That is the easy part. The annoying fun part comes when it’s all done simmering. Bleh. Since I don’t really like a lot of sediment in my broth, I usually try to filter twice.  – which can be a pain, but I think is worthwhile.

This batch made enough for me to put some in to 1 qt mason jars, and put some in zip top bags in the freezer. When I double filter the broth, as listed here, I also end up getting less fat in my broth that I need to separate out – in fact, it’s usually such a small amount that I don’t bother. At some point, I’ll find something more sustainable than paper towels to use for the finer strain, but right now it’s the best method I’ve hit upon. Sometimes when I’m pressed for time (or feeling lazy) I’ll skip that step. The only real drawback to skipping that step is appearance, usually. The sediment doesn’t really carry any off flavors or anything – it simply makes the broth kind of cloudy.

Ingredients:

  • Enough Scraps to fill Stockpot
  • Enough water to cover said scraps
  • Kosher Salt
  • White Wine

Equipment:

  • Stock Pot
  • Large Ladle or Spoon
  • Sturdy Spoon
  • Fine Mesh Sieve
  • bowl that sieve will fit in to
  • colander or strainer
  • bowl that colander will fit in to
  • Paper Towels
  • Storage Vessel(s) of some kind (jars, tupperware, etc…)

Method:

  • Put Scraps in to Stock Pot and cover with water
  • Bring Scraps to a boil
  • Reduce heat and add a splash or three of White Wine and a couple pinches of Kosher Salt
  • Simmer for four hours
  • Take Fine Mesh Sieve and place inside of bowl
  • Working in batches, first Use the ladle to transfer the “chunkies” from the stock pot to the Sieve
  • Press the chunkies with your sturdy spoon to squeeze some of the excess liquid out of themStrain Once
  • Take Colander and place inside of a bowl
  • Line Colander with a paper towel
  • Pour the broth from the sieve bowl in to the paper towel lined colanderStrain Twice
  • Allow to drain
  • Squeeze and Discard Paper towel when sediment build up impedes broth flow
  • Repeat until entire contents of stock pot have been drained
  • Transfer Broth to storage vessel and refrigerate or freeze until ready to use.

Jarred Stock/Broth

13 Responses to “Scrap Stock”

  1. [...] quarts Scrap Stock or [...]

  2. [...] creamy, and satisfying without the addition of dairy. If you substitute Vegetable Broth for the Scrap Stock, you’d have a completely vegan/vegetarian soup on your [...]

  3. [...] cups Scrap Stock or other [...]

  4. [...] quart + 1 Cup Scrap Stock or other [...]

  5. [...] 2 cups St0ck [...]

  6. [...] 2 qts Stock [...]

  7. [...] 1 Quart Stock [...]

  8. Stick your stock in the fridge for a few hours before you strain it. The fat will solidify and will be easy to pop right off..

  9. [...] lot of times, (when I had space in the freezer for it!) I would hang on to scraps and ends and make Scrap Stock, but since the weather has warmed up, we’ve been eating soup and stews less, so I’ve [...]

  10. [...] roasted the peppers and squash in the morning, had the beans cooking on a back burner, and made Scrap Stock for some of the stock in the chili. (Now that it’s getting cooler again I figured I should [...]

  11. [...] quart of Scrap Stock (or other [...]

  12. [...] 4 cups Broth or Stock (I used Scrap Stock) [...]

  13. [...] quart Stock (I used Scrap Stock, but you can use whatever – even water, since the beans will create their own pot liquor, [...]

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