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I finally stopped tossing chicken bones and onion peels, and my stock pot proved me wrong
For a long time I figured homemade stock was one of those things that only saves money if you already have a garden and a chest freezer, so I kept buying the $3.50 cartons at Kroger every week. Two months ago my neighbor Carol watched me dump a whole rotisserie carcass in the trash and just stared at me like I'd thrown out a ten dollar bill. I started keeping a gallon zip bag in the freezer for bones, carrot tops, and celery ends, and last Sunday I simmered my first batch on the stove for about four hours. I got seven cups of stock out of stuff I was literally about to throw away, and it tasted better than the boxed kind. Does anyone else save veggie scraps for this, and do you bother with onion skins or do they make it bitter?
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