I have to compose a quick entry, but remember how I sliced an onion yesterday for my poor man's Pad Thai? Well, I hoard the scraps so that later I can make chicken stock.
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| Onion scraps |
When I say "later," I mean in weeks or months. I may not own gold, but let me present to you my pot of gold that I keep in the freezer:
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| Leprechauns ain't got nothing on me! (I add this for the reader(s) who is(are) in Ireland. Welcome!) | | |
I keep a plastic bag in my freezer, and I store the scraps from anything I want the flavors to infuse into the chicken stock: white/sweet onions (but not red), carrot peelings/root ends, parsley (leaves and stems), stems from green onions/scallions, thyme (leaves and stems), etc.
When I have two chicken carcasses from roasting, I dump them in the largest pot I own and add a freezer bag of scraps. My philosophy is that you should never have to buy your own chicken stock (unless, of course, there is a chicken stock emergency. I don't know how that would come up either.).
Do you save your scraps? If so, why?
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