For years, when I made soup stock, such as chicken stock, it was standard to add one carrot, one cut up onion, a bunch of parsley, a clove of garlic, a celery stock or two, and various spices like herbs de Provence, peppercorns, and bay leaves (in addition to any meat bones). But those good vegetables would be destroyed by the long simmering process.
Several years ago, I stopped using perfectly good vegetables and substituted vegetable odds and ends that normally I would’ve thrown away.
This would include carrot peelings, the ends of onions that you cut away, the base of a celery bunch, parsley stems, the skins of roasted garlic after the garlic has been squeezed out, and the tiny ends of garlic cloves that you normally cut away. And you know what?
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