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Save Your Scraps Broth

  • Author: Laura

Ingredients

1 Gallon filled Freezer bag of random veggies and herbs

810 cups water

Salt/Pepper or peppercorns

*optional: fresh herbs/bay leaves


Instructions

  1. Place all scrap veggies/herbs from gallon bag in InstantPot
  2. Add 10-12 cups of water or until fill line is reached in Instant Pot
  3. Add salt/pepper, fresh herbs (*optional)
  4. Press Manual Button on InstantPot and set to 40 minutes, allowing a natural release.
  5. Strain liquid through a fine-mesh strainer and discard solids
  6. Allow the broth to cool until you can handle and store in airtight gallon freezer bags or other containers (Refridgerator-up to 1 week, Freezer-4-6 months)

Notes

SUGGESTIONS FOR SCRAPS TO USE IN BROTH:
carrot peels/ends, potato peels, onion ends/peel, celery scraps, fresh herb stems/leftovers, bell pepper scraps, garlic scraps, mushroom stems, squash peels,

TO MAKE IN STOCKPOT: put all ingredients in the pot, turn heat to high until boiling. Once it comes to a boil, reduce heat until you have a slow simmer.  Simmer everything for 45min-1 hr.  Let cool and store in gallon Ziploc bags, mason jars, or other containers in fridge (up to 1 week) or freezer (about 4-6 months)

Add chicken bones/carcass from cooked chicken to make delicious stock/broth