homemade stock 

Crock pot + veggie scraps 🥕🍅🌶 = easiest and delicious homemade stock

Whenever I prep dinner, I keep all vegetables scraps, from potato peels, onion skin, herb stems to carrots peels, throw them in a ziplock and toss them in the freezer.

Every few weeks, or when I’m running low in stock, I toss them in a crock pot with chicken bones (you can buy these frozen at Whole Foods for $2), cover with water, add some bay leaves and peppercorns and cook for 12+ hours.

You end up with a very rich and delicious stock!!

Leave out the salt when making the stock, so you have more control of the sodium level during the cooking process.

I also strain it through cheese cloth once it’s cooled, for a clear liquid.

The stock freezes beautifully as well!