Homemade broth from kitchen scraps is one of the simplest ways to save money and reduce waste. It tastes better than anything from a carton, it costs virtually nothing, and it turns trash into a kitchen essential. Here is exactly how to do it.
Step 1: Collect Your Scraps
Keep a large resealable freezer bag in your freezer. Every time you cook, toss in your vegetable scraps. Over the course of a week or two, you will accumulate enough for a batch of broth. Aim to fill a gallon bag before making your broth.
The Best Scraps for Broth
| Scrap Type | Flavor Contribution |
|---|---|
| Onion skins and ends | Deep golden color and savory base |
| Carrot peels and tops | Natural sweetness |
| Celery ends, tops, and leaves | Classic aromatic backbone |
| Garlic skins and ends | Warm, roasted undertones |
| Mushroom stems | Umami depth |
| Parsley, thyme, dill stems | Herbal brightness |
| Leek greens | Mellow onion flavor |
| Corn cobs | Subtle sweetness |
| Fennel fronds and stalks | Anise warmth |
| Tomato cores | Mild acidity and color |
Scraps to Avoid
- Brassicas in large amounts (broccoli, cauliflower, cabbage): bitter and sulfurous when simmered long
- Beets: will dye your broth deep purple-red
- Potatoes: make broth cloudy and starchy
- Spicy peppers: overwhelm other flavors
- Artichokes: turn broth murky and bitter
Step 2: Make the Broth
- Empty your frozen scrap bag into a large stockpot. No need to thaw.
- Add cold water until scraps are covered by about 2 inches.
- Add flavor boosters: 2 bay leaves, 10 whole peppercorns, and a tablespoon of salt (adjust later).
- Bring to a boil, then immediately reduce to a gentle simmer.
- Simmer uncovered for 45 minutes to 1 hour. Do not go longer than 90 minutes or flavors can turn bitter.
- Strain through a fine mesh sieve, pressing on the solids to extract every drop of flavor.
- Taste and season with more salt if needed.
Step 3: Store Your Broth
| Storage Method | How Long It Lasts |
|---|---|
| Refrigerator (sealed container) | 5 to 7 days |
| Freezer (bags or containers) | 4 to 6 months |
| Frozen in ice cube trays | 4 to 6 months |
Freezing broth in ice cube trays or muffin tins gives you perfectly portioned amounts for sauces, grains, and sauteing. Once frozen, pop them into a labeled freezer bag. For more tips on how long things last in the fridge, see our leftovers guide.
Variations
- Roasted broth: Spread scraps on a baking sheet, drizzle with oil, and roast at 400F for 20 minutes before simmering. This creates a deeper, caramelized flavor.
- Asian-style: Add ginger peels, lemongrass ends, scallion roots, and star anise for a broth perfect for noodle soups.
- Bone broth hybrid: If you also save chicken or beef bones, combine them with your veggie scraps for a richer, more gelatinous stock.
Making broth from scraps becomes second nature once you start collecting. Clove AI helps you remember what scraps you have stashed in the freezer and suggests recipes that put your homemade broth to good use.