What do you do with the scraps of meat when you are ready to cook? Throw them out? WHY? There is no reason to be wasting perfectly good pieces of meat, bone, or tendon. That can be the perfect base for a stock. There is so much flavor left in those scraps just waiting to come out.
Some herbs and spices added to any piece of meat, some vegetable scraps and water are all you need. Simmer at low heat for a few hours. It’s enough to make anyone happy.
If you’re a vegetarian, you can do the same with any vegetable scraps as well. Minus cruciferous vegetables. They tend to add off flavors. And peel your carrots to lessen the possibility of bitterness in stock.
Stocks are also the beginnings to many other great things of course. You can use them as bases for soups and stews or add a little to whatever you happen to be making for a little something extra. You can even reduce them slowly to make a Demi! An absolutely delicious base to create unforgettable sauces.
All you ever need to make some delicious stock are some scraps!