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I kept a quart sized freezer bag in the back of the freezer for all my scraps as an experiment.
Anything that isn't rotten or hopelessly dirty goes in, and I make stock once the bag is filled. This batch is tons of asparagus stems, pepper guts, tiny garlic cloves I didn't want to peel, green onion tops that got crinkly, etc. Stems. Peels. Butts. Etc.
I added a carrot and a potato cut up, and some dried herbs.
Fingers crossed.
My wife does this and has for some time. Works great, good move.
What kind of containers does she use for storage? I didn't really plan ahead, so I've got a big clean pickle jar and some quart freezer bags for this batch.
I do this often enough to always have the stock in my freezer. I just let it cool to just above room temp and then transfer it to gallon size ziplocs with room to expand.
She has seperate gallon bags for veggies and bones.
She suggests using a crockpot overnight, especially for the bone-batch. Slow and low overnight.
I'd worry about the peppers and asparagus dominating the flavor, and the potato releasing unwanted starch.
There was a hot pepper in there too apparently! This is not a gentle broth. Very starchy, a little bitter, but maybe delicious with thick black bean stews.
Next time I'll keep the potatoes amd peppers in a different bag, and pan sear the veg before adding into the pot to boil.
I always roast what I stick in my stock - so much richness and glutamates!
I also recommend using mushroom scraps. I once had a bag of mushrooms that I wasn't able to use in time, and those shrively little fuckers made the heartiest stock.
agree on the mushrooms, I usually throw in a couple dried shiitakes in my stock pot then I fish them out to cut up for soups or stir frys or whatever later
Looks great! I am way too lazy to do this and I usually just blend vegetables in water as quick stock lol