Keep a bag or quart container near your compost bin. When you find scraps that you’d like to use in your stock, toss them in the bag and put them in the freezer. Store the bag in the freezer and bring it out when you want to use it.
- onions, garlic, scallion, leek ends
- carrot, ginger peels and ends
- celery tops
- kale stalks
- cabbage extras
- stems and leaves of parsley, cilantro, thyme
- left-over chicken bones
To make stock, toss your veggie compost in 4-8 quarts of water and boil for several hours. You can also do it in the slow cooker.