Save Vegetable Scraps for Bonebroth


I usually buy a cooked rotisserie chicken once every two weeks. 

I'll pull all the meat off the bones and use the pieces for one or two meals like soups or tacos. 

Then I use the bones to make several cups of rich bone broth that I can store in the fridge and use in meals that week.  

I had been using whole celery stalks, carrots, and onions to flavor my broth for years, but it occurred to me that I chop enough celery, onion, and carrots throughout a two week period for use in other meals that I can probably just save these scarps in a bag ins the fridge and gather enough to use in my broth. 

This worked like a charm! 

I had no need to use whole carrots, onions, or celery sticks, because my scraps amounted to basically the same amount of onion, celery, and carrot that I usually use, and the scraps provided the same amount of flavor. 

Now we have even less food waste! 

Comments

Popular posts from this blog

Andrew Peterson's Songs That Celebrate Marriage and Family

Astronomer Shoe Boxes for Challenge B