Conserve your food resources by making stock

by Marisa McClellan, Posted Dec 20th 2007 @ 8:01AM

Have you guys discovered the blog Wasted Food yet? I ran across it about a month ago and it's become of the sites I look forward to seeing pop up in my reader with a new post. It's not always a happy site, in that it is devoted to raising awareness about the amount of food that we, as Americans, waste. But it is always interesting, well-written and helps me look at food from fresh perspectives.

Earlier this week, Jonathan wrote a post about how he made a pot of stock with some leftover chicken bones and a few aging veggies. He decided to make stock because it was one more way in which he could walk his talk and attempt to reduce the amount of waste in his personal food cycle. I thought it was interesting, because I rarely think about making stock as a way to reduce wasted food. I make stock because it tastes good and has the power to improve the taste of nearly everything you add it to. It was nice to be reminded that I was doing something right each time I turn the remains of a roasted chicken into a pot of stock or chicken soup.

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Filed Under: On the Blogs, Ingredients
Tags: chicken stock, conservation, poultry, stock, vegetables, veggies, wasted food, WastedFood

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Reader comments (Page 1 of 1)

12-20-2007 @11:57AM Karen said... I always have a ziplock bag in my freezer for my vegetable trimmings and ends -- limp carrots, scallion greens, half an onion here, some celery leaves there, even apple cores! -- and then I use it all to make vegetable stock. I just have to add a few fresh onions and carrots and some salt and pepper. Then I start with the vegetable stock instead of water when it's time to make chicken soup.
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12-20-2007 @4:12PM LeLe said... While I totally agree with the linked post (I am a Catering director and the amount of waste is amazing), please, if you are trying to make chicken broth or stock, DO NOT ADD CABBAGE. No. Not. Ever.
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12-20-2007 @4:54PM mick said... Another option with stock making and thinking about food differently, can be taken from the french country soup pot where everything edible but not immediately used (trimmings, peels etc. not to be confused with "bad" spots) simmers constantly on the stove.

Although I can't keep my slow cooker going that long, I do put my potato peels from mashed potatoes, snap bean ends, onion & garlic skins (to darken) etc into a container in the freezer then make veggie stock on the weekends. I collect bones and leftover meats as well. With previously cooked food, the trick is to use your collections within a two week, or so, time period for safety.

A few pennies saved; a bit of stock earned.
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12-20-2007 @5:27PM Maggie said... I make stock once per week and never new I was helping to save the environment, kinda. :) Thanks for putting it into perspective.
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12-21-2007 @12:26AM Jonathan said... Hi all, it's the rookie stock maker here. Since this was my first and hopefully not last time making stock, please tell me why you don't ever use cabbage, LeLe.

I haven't used the stock yet--is it poisonous or does it just hinder the flavor? If the former, a prompt reply would be appreciated. (insert winking smiley face)
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