Today’s green living tip: make broth, then compost. Save your kitchen scraps and make broth and then compost the remainder – after the broth is made. It’s the tastiest way to use your scraps. Vegetable peels, onion skins, kale stems can all get made into broth before composting.
This is so easy, too. Save any cut off ends from carrots, onions, garlic. Keep chicken bones and herb stems, mushroom stems, celery tops, etc. As you produce these scraps, store them in a large zip lock bag in your freezer. When you get enough scraps to fill a medium size pan, dump them in, add a little salt and dried herbs, cover the whole thing with water. Bring to a boil, then simmer for whatever you have time for (1 hour or more). The longer the better.
Once your broth is mostly cool (we let it sit, covered, overnight), strain the scraps and store this delicious broth in jars in the refrigerator or freezer. It’s great for a soup starter or for adding incredible flavor as a substitute for water when making rice or quinoa. (Here are three easy grains to make.)
Homemade broth – whether it’s vegetarian or with leftover chicken, meat, or fish scraps – is so easy to make. Scraps can always be composted but by making use of them first, adding flavor and nutrients to your meals. It takes very little time and your kitchen will smell so tasty – I promise!
What’s your favorite food to add broth to – rice, pasta or soup?
Go Gingham Earth Month:
To celebrate April as “Earth Month,” I’m sharing a tip every day this month. Find all the tips by clicking the image below.