Making your own broth at home is one of the simplest and most rewarding ways to create a flavorful base for soups, stews, and sauces. But did you know that you can make broth using vegetable and meat scraps that would otherwise go to waste? It’s a fantastic way to reduce food waste, save money, and create a rich, delicious broth packed with nutrients. Plus, it’s incredibly easy to make!
In this blog post, we’ll explore how you can turn your kitchen scraps into a delicious, homemade broth, and why this sustainable practice is not only great for your wallet but also for the environment.
Why Should You Make Broth with Scraps?
Before we dive into the “how,” let’s explore the reasons why making your own broth with scraps is a win-win.
1. Reduces Food Waste
Every year, millions of tons of food waste are thrown out globally, much of it consisting of perfectly usable vegetable and meat scraps. Rather than discarding those carrot peels, onion skins, or chicken bones, you can repurpose them into something nourishing and tasty. This is a simple, sustainable solution to reduce food waste in your home.
2. Saves Money
Buying pre-made broth or stock from the store can be expensive, especially if you use it frequently in your cooking. Making your own broth from scraps costs little to nothing. All you need are scraps that would otherwise be tossed, a little seasoning, and water. By reusing scraps, you can save money and make something far more flavorful than store-bought options.
3. It’s Nutritious
Homemade broth, especially when made from meat bones, is rich in minerals, collagen, and gelatin—essential nutrients that support joint health, digestion, and skin. When you make broth at home, you control exactly what goes in it, ensuring that it’s packed with healthy ingredients and free from preservatives, additives, or excess sodium.
4. Full of Flavor
Store-bought broths often have added flavorings and preservatives to maintain their shelf life. Homemade broth, on the other hand, is as fresh and flavorful as it gets. By simmering your scraps for hours, you’ll extract deep, complex flavors from the bones, vegetables, and herbs, creating a broth that can elevate any dish you prepare.
What Scraps Can You Use for Making Broth?
Now that we’ve established the benefits of making broth from scraps, let’s talk about what you can use. You’d be surprised how many kitchen scraps can be transformed into a rich, flavorful broth.
1. Vegetable Scraps
Vegetable scraps are one of the easiest and most common ingredients for making vegetable broth. Here’s a list of vegetable scraps you can use:
- Carrot Peels: Don’t toss those peels! They add a subtle sweetness to your broth.
- Onion Skins: Onion skins contribute a rich color and savory flavor.
- Garlic Ends: Garlic cloves or garlic skins that you might normally throw away can provide a depth of flavor to the broth.
- Celery Leaves and Stems: Instead of tossing out wilty celery leaves, save them for your broth. They add a nice herby flavor.
- Potato Skins: Potato peels and eyes can be added for a mild, earthy flavor.
- Tomato Scraps: Overripe tomatoes or the tops you cut off can enhance the broth with their acidity.
- Mushroom Stems: Don’t throw away the tough stems; they’re full of umami flavors.
- Herb Stems: Parsley, thyme, rosemary, and cilantro stems can be used to give your broth a fragrant aroma.
2. Meat Scraps and Bones
If you’re making meat-based broth, leftover bones, meat scraps, and skin can be a goldmine for flavor and nutrients. Here are some great options:
- Chicken Bones: After roasting a chicken, don’t throw away the bones! They’re perfect for making chicken broth.
- Beef or Pork Bones: These can be used to create a hearty beef broth or even a delicious bone broth.
- Fish Bones: If you’re making fish stock, save fish bones and heads. They’ll add a delicate flavor to the broth.
- Shank or Neck Bones: These cuts often have rich connective tissue, which is great for making a collagen-rich broth.
3. Other Scraps
- Corn Cobs: After you’ve eaten the kernels off, the cobs can be added to vegetable broth for extra flavor.
- Parmesan Rinds: If you have any leftover Parmesan cheese rinds, they’re perfect for adding a salty, umami flavor to broth.
- Unused Stems or Leaves of Certain Vegetables: The tough leaves from cabbage or kale can also be added for a mild, vegetable-based broth.
How to Make Broth with Scraps
Making broth from scraps is easy and doesn’t require a lot of effort. Here’s a simple, step-by-step guide:
1. Gather Your Scraps
Collect your vegetable scraps, bones, and any leftover bits of herbs. You can store them in a container in your freezer until you’re ready to make broth. This way, you can accumulate enough scraps for a large batch of broth.
2. Prepare the Ingredients
You don’t need to peel or chop everything finely, but it’s a good idea to roughly chop any large vegetable scraps so that they release their flavors more easily. For meat scraps or bones, you can roast them for 30-40 minutes at 400°F (200°C) in the oven to deepen their flavor.
3. Add to a Large Pot
Place your scraps in a large pot or slow cooker. Add enough water to cover the ingredients. A general ratio is about 4–6 cups of water for every 2–3 cups of scraps.
4. Season and Add Herbs
Add your favorite herbs and seasonings. Common additions include:
- Bay leaves
- Thyme
- Rosemary
- Peppercorns
- Garlic
- Salt (but be cautious with the salt, as you can always add more later)
You can also add a splash of vinegar (apple cider vinegar is great) to help extract nutrients from the bones.
5. Simmer
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1–2 hours if using vegetable scraps. For meat-based broths, simmer for 4–6 hours. If you’re using bones, you can simmer them for even longer—up to 24 hours for a rich, collagen-packed bone broth.
6. Strain the Broth
Once the broth is done simmering, strain it to remove all the solid scraps. You can use a fine mesh strainer or cheesecloth for a cleaner broth. You can also save some of the strained vegetables and meat for use in soups or compost.
7. Store or Use Immediately
Allow the broth to cool, and then store it in airtight containers in the fridge for up to a week. For longer storage, you can freeze the broth for up to 6 months.
Creative Ways to Use Homemade Broth
Once your broth is ready, the possibilities are endless! Here are a few ideas for how to incorporate homemade broth into your cooking:
- Soup Base: Use your homemade broth as the base for soups like vegetable, chicken noodle, or lentil soup.
- Rice and Grains: Use broth in place of water to cook rice, quinoa, or other grains. It’ll add more depth to the flavor.
- Sauces and Gravies: Broth is a great addition to sauces and gravies, adding richness and flavor to your dishes.
- Stews and Casseroles: Use broth as a base for stews, casseroles, or braised meats to add layers of flavor.
- Cooking Vegetables: Sauté vegetables in broth instead of oil for a low-fat, flavorful option.
Conclusion: A Sustainable and Flavorful Practice
Making your own broth from kitchen scraps is a simple, sustainable, and flavorful way to use what you already have in your kitchen. Not only does it help reduce food waste and save money, but it also adds a rich, homemade touch to your meals. So the next time you find yourself with vegetable peels, chicken bones, or other scraps, don’t throw them away. Instead, save them and create a delicious, nutritious broth that will elevate your cooking and support a more sustainable lifestyle.
FAQs
- Can I make broth from just vegetable scraps?
- Yes! You can make a flavorful vegetable broth using only vegetable scraps like onion skins, carrot peels, and celery leaves. The key is to use a variety of vegetables for a well-rounded flavor.
- How long should I simmer broth for?
- For vegetable broth, simmer for about 1–2 hours. For meat-based broths, simmer for 4–6 hours, and for bone broth, you can simmer up to 24 hours for the best results.
- Can I freeze homemade broth?
- Yes! Homemade broth can be frozen for up to 6 months. Make sure to store it in airtight containers, leaving a little space at the top for expansion.
- Do I need to roast bones before making broth?
- Roasting bones before making broth is optional but adds a deeper, richer flavor. Roasting bones at 400°F (200°C) for 30–40 minutes helps caramelize the meat and adds complexity to the broth.
- What can I do with the leftover scraps after making broth?
- You can compost the leftover scraps or use them in other recipes. For example, you can add leftover vegetables to a soup, stew, or even use them as a base for a vegetable hash.
- Can I add salt to homemade broth?
- It’s best to add salt sparingly while making broth, as you can always add more later when using the broth in dishes. This way, you have more control over the seasoning.
- Can I make broth in a slow cooker?
- Yes, a slow cooker is perfect for making broth. Simply add your scraps, cover with water, and let it cook on low for 6–8 hours. It’s a set-it-and-forget-it method!
- Can I make broth from fish scraps?
- Absolutely! Fish bones and heads can be used to make a light, flavorful fish broth. Simmer the fish scraps for about 30–45 minutes for a delicious, seafood-based broth.
- How do I store homemade broth?
- Store homemade broth in airtight containers in the fridge for up to a week, or freeze it in ice cube trays or freezer bags for longer storage.
- Is homemade broth better than store-bought?
- Homemade broth is typically fresher, more flavorful, and free from preservatives and excess sodium. Plus, it’s a great way to make use of kitchen scraps and reduce food waste.