Friendly reminder to keep ALL your veggie and chicken scraps for stock. Just fill a gallon bag in your freezer and when it’s full, boil it all with a gallon of water.
This is celery root and ends (essential), carrot shavings and ends, cucumber ends, onion husk, bell pepper insides and ends, and fatty chicken bits. Simply boil for a few hours, strain out the scraps, and season with a little salt to taste.
I like to drink a cup in the morning and a cup after dinner. What do you like to make stock with?
by VP_of_Lasers
2 Comments
I use a similar combo of things, but have started taking the seeds off the pepper insides so I can use the leftover veggie solids as a component in a crustless quiche-type casserole. I more often have vegetable components than meat ones, but if I did, I’d just fish the bones out before doing the same thing.
Then feed that to your chickens, who make you eggs to eat and poop to fertilize your garden, to grow vegetables to eat and then use those scraps to make stock, and then feed that to your chickens . . .