Today I start with broth. It’s been my intention for years to make my own broth – now seems like a good time. I decided that one of the best ways to save money when you’re stretching the dollar is to make as much of your own cooking ingredients as possible.
As I make dinners and lunches, instead of composting most of the peels and scraps, I pop them into small freezer bags (the same size as for sandwiches) and into the freezer. Once I’ve gathered at least three bags of scraps, I simply add them to boiling water with some pepper and salt and perhaps some celery seed if I don’t have celery trimmings. Boil for approximately 20 minutes or until the scraps become soft. Strain and discard the solids (although my dog loves a couple of tablespoons of these fiber-rich solids added to her food – clearly a win-win / no-waste situation). Once cooled, I store the broth in stackable freezer containers that have been labeled and dated. If you saved chicken bones (in freezer bags as well) add those to the veggies for a delicious light chicken flavored broth. Small amounts of leftover broth can be frozen in an ice cube tray, popped out once frozen, and stored in a plastic freezer bag.
