Making broth or stock doesn’t require much work. I never buy stock. I always have either homemade stock in the freezer or my stock bag in order to make stock as I need it.
I keep a freezer bag just for this. As I prepare meals, I put carrot peels, celery and onion remains (skin is fine too), parsley and cilantro stems, and any bones I’ve saved from chicken or pork that I’ve fixed in the bag.
When the bag is full, I put the contents is a pot and fill the pot with water. Then I bring it to a boil, reduce it to simmer and let it go for an hour or so.
When it’s done I let it cool a bit then strain it. I have a fat separator I often use and I also strain the stock as I pour it into storage containers to remove little green pieces of herbs to make my stock beautiful. This time I didn’t have any bones in my mix, so it was fat free already. No separation required when it’s just veggie stock.
My husband and I are so used to saving our vegetable scraps for stock that we did it while on vacation. We made stock for soup that everyone enjoyed. No purchase necessary.
manageable mess 