How to Make the Most Out of Leftover Vegetables/Herbs for Stock
While store-bought stock can be a real time-saver, there's no substitute for homemade stock—it's the basis for all good cooking. To give flavor and depth to stock, save and freeze leftover herbs and vegetables for easy use when making homemade stock.
To give flavor and depth to stock, add leftover vegetables and herbs that you've saved and frozen. You can use cleaned mushroom stems, clean onion and garlic peels, sliced or chopped onions, limp celery (along with the leaves) and carrots, and stems from fresh thyme, parsley, or other herbs. It’s a great way to use leftovers or discards, and the stock adds incredible flavor to soups, gravies, etc.