Kitchen scrap broth recipe

Soup season is here and I could not be more excited! I eat soup year-round but the fall season’s colder weather makes me crave it. There’s nothing more comforting than sipping on a warm bowl of chowder. It’s like a sweater on the inside. 

In an effort to be less wasteful, I’ve recently started to put my kitchen scraps to use. Instead of tossing them in the garbage, (or even the compost bin), I have been transforming them into a delicious, nourishing broth.

Initially, this task seemed daunting. I envisioned sitting over the stove for hours, stirring the liquid as the flavors of the vegetables steep into the water. 

Yes, this is an option but luckily, I found a much faster and easier method. Thank you Instapot! 

Now, you can still make your own broth without having an Instapot. The traditional route of letting the ingredients simmer for hours on the stovetop works just fine, but it is a much more time-consuming process. 

A crockpot is a great alternative – just throw your ingredients in, set it, and forget it! There is little to no stirring required. Though the crockpot does take less time than the stovetop, it does require more time than the Instapot. 

That is why the Instapot is my preferred method. Like the crockpot, you put your ingredients in, put the lid on (making sure to have the valve closed – I learned that the hard way), adjust your setting, set your timer, and you are good to go! As the Instapot cooks at a higher pressure, the cooking time is reduced significantly. 

Whatever your preferred method, the end result remains the same – a healthy, flavorful, homemade stock that will elevate your soups to the next level. All while reducing your waste in the kitchen which is something I know I need to work on!

Kitchen scraps to use for your soup:

Onion Scraps – I like using a variety of onions for more flavor (white, yellow, scallions, etc.). Oftentimes, I cannot use all of my green onions before they start to wilt so I will throw them in the freezer before they go bad to add to the stock. 

Carrot Scraps – I don’t always peel my carrots but when I do, I will freeze the peels and the tops or ends. Even baby carrots would be fine to use. 

Celery Scraps – Save the leafy tops and thick bottoms that you would normally discard. I also save the thin, smaller stalks in the middle of the bunch and throw the entire bunch into the freezer. 

Additional Veggie Scraps – If I notice that some veggies are on the verge of going bad, I will throw them in the freezer to use for stock. I try to be mindful of which vegetables I use, as some can be overpowering. I’ve used veggies like bell peppers, zucchini, broccoli stalks, etc. 

Garlic Scraps – Garlic adds so much flavor while also providing antioxidants. When using fresh garlic, I throw all the skins and ends that I do not use right into the freezer. If there is a clove that has some spots or damages, I will freeze the entire clove. 

Fresh Herbs – Fresh herbs don’t always stay so fresh in the fridge so once I notice they are starting to wilt and lose their freshness, I will toss them in the freezer before they go bad. My favorite herbs to use for broth are parsley, sage, rosemary, and thyme (like the song says). Feel free to use any other herbs you have on hand as well. 

Chicken Carcass – This is a great way to use all of a rotisserie chicken. Just make sure to remove all the meat and skin before putting the bones in the freezer. The bones add additional minerals and collagen to the broth. Other bones can also be used such as turkey or beef, depending on what kind of stock you’d like to make.

Ways to store your broth:

I like to portion the broth out into two, four-cup portions as many recipes call for that amount. I then portion out a couple of smaller two-cup portions for recipes that need a little less broth. Sometimes, I will even put the broth into an ice cube tray and freeze smaller cubes that I can use to sautee vegetables or add extra flavor to a dish. 

I will usually use a portion of the fresh broth right away but then will freeze the other portions and then pull them out of the freezer the day before I need them. 

When using the ice cube portions I usually just throw the frozen ice cube right into a dish without thawing because it is such a small portion that it doesn’t take long to thaw on the stove.

Homemade “Kitchen Scrap” Broth

Ingredients:

• Onion scraps ends and peels
• Carrot scraps tops and peels 
• Celery scraps tops and ends 
• Additional vegetable scraps Mild veggies that will not overpower the flavor of the broth 
• Garlic scraps peels and ends
• Herbs parsley, thyme, sage, rosemary 
• Chicken carcass meat and skin removed (optional)
• 10 cups of water amount may vary depending on the size of your pressure cooker
• 2 whole cloves of garlic smashed 
• 1 tsp peppercorns 
• 1 tsp salt 
• 1 bay leaf

Instructions:

1. Place onion, carrot, celery, and any other vegetable scraps along with garlic scraps, herbs, and any chicken bones in a freezer-safe container and into the freezer until frozen and ready to cook. 
2. Add the frozen contents into your pressure cooker and pour water into the pot until the contents are submerged. Make sure the liquid is beneath the “Max Fill” line. 
3. Add the garlic cloves, peppercorns, salt, and bay leaf to the pot. Gently stir to incorporate the ingredients. 
4. Set the lid on top of the pot, securing it into place. Check the valve on top of the lid to ensure it is in the “sealed” position. 
5. Adjust the pressure to High and set the timer for 45 minutes. Keep in mind that it may take up to 30 minutes to get up to pressure.  
6. Allow the pressure to release naturally until the valve has fully opened and is in the “venting” position. This could take up to 30 – 40 minutes. 
7. Turn off the pressure cooker, open the lid, and allow it to cool for an additional 20 minutes. 
8. Once fully cooled, scoop the scraps out of the pressure cooker and into your compost or garbage. Place a mesh strainer over the top of your preferred container, to further strain your broth, and portion your liquid.
9. Keep broth in the refrigerator for up to 7 days or place in the freezer for up to 6 months.

If you get a chance to try out this recipe, let me know what you think! 🥣