Admittedly, making one’s own stock can be intimidating, and I’ve always thought it a bit to “pioneer” for this city girl. But, with all of weekly vegetable prepping that took place in our kitchen this Sunday, we were left with a large pile of useful kitchen scraps that would have otherwise been tossed into the compost bin. I don’t know if it was the chilly wind outside or the warm old fashioned in our bellies, but we decided it was time to take on this romantic task.

This stock batch was composed primarily of things that were ready to be tossed or were otherwise considered scraps, including some hearty splashes of red wine that had already bought its ticket to vinegarville.

Stock items included:

Mushroom stems

Garlic (it was sprouting)

A few Thyme sprigs

Dried shitakes (super old)

Onion butts

Carrot scraps

Juniper berries


Red wine (1/2 bottle)

Bay leaves (3)

Water (4 cups)


Bring to a boil and leave covered for 30 minutes. Uncover and let simmer for another 45. Cool and refrigerate, or use right away in soup, gravy, sauce…

The stock amount reduced to two cups of very flavorful broth, that we promptly used in a mushroom gravy. I have to say that I’m a homemade stock convert, and that it’s one of the easiest things we’ve done in the kitchen to date. I’m now so excited to save scraps from my compost bin, and those store-bought stock dollars from leaving my wallet.

Now if we could just figure out a way to make stock from old threadbare t-shirts.

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