Finally tried making my own stock from veggie scraps (was sure it would taste like nothing)

I had a bag of carrot peels, onion ends, and celery tops in the freezer for 3 months and figured why not, and the soup I made with it yesterday actually had way more flavor than the $3 box from the store. Has anyone else found a specific combo of scraps that works better than others?

2 comments

2 Comments

karen_hart23d ago

Good question, did you roast the scraps first or just boil them raw? In my experience, tossing them in the oven at 400 for 20 minutes before the simmer really brings out a deeper, richer flavor. That might be your missing link if the stock still felt a little flat.

amybarnes23d ago

Funny you mention that. A friend of mine tried to make stock for the first time last fall. She skipped the roasting step entirely, just threw raw veggie scraps and chicken bones straight into a pot with water. She simmered it for hours and was so disappointed when it came out watery and flat. I told her about roasting first at 400 for 20 minutes like you said. She tried it again and texted me later that night saying it was a total game changer. The color was darker and the flavor had way more depth. Now she won't make stock any other way.