Introduction
Looking to reduce food waste while adding rich flavor to your meals? Learn how to make homemade broth from scraps right in your own kitchen. Instead of tossing out vegetable peels, chicken bones, and herb stems, you can turn them into a delicious, nutrient-rich broth that enhances soups, stews, rice, and sauces. This guide will walk you through the process step by step so you can make your own broth with zero waste.
Why Homemade Broth from Scraps Matters in the Kitchen
In a busy kitchen, scraps pile up fast—onion skins, carrot tops, herb stems, chicken carcasses, and more. Most people toss them out without realizing their hidden value. Making broth from kitchen scraps not only cuts down on waste but also saves money and adds depth to your cooking.
Homemade broth is free of preservatives, MSG, or excess sodium often found in store-bought versions. You get a cleaner, more flavorful base for cooking—ideal for soups, gravies, grains, and braising meats. It’s also a smart way to stretch ingredients and make the most of every food item in your kitchen.
Step-by-Step Guide to Making Homemade Broth from Scraps
1. Collect and Store Your Scraps
Start saving your scraps during regular meal prep. The best way is to use a large zip-top freezer bag or airtight container.
Great vegetable scraps to save:
- Onion skins and ends
- Carrot peels and tops
- Celery leaves and ends
- Garlic skins
- Mushroom stems
- Herb stems (parsley, thyme, dill)
- Leek tops
Avoid these in veggie broth:
- Potato peels (can make broth cloudy)
- Broccoli or cabbage (can taste bitter)
- Moldy or slimy veggies
For meat-based broth:
- Chicken bones and carcasses
- Turkey carcass
- Beef bones (roasted if possible)
- Shrimp shells (for seafood broth)
Tip: Keep a labeled container in your freezer and toss scraps in after each meal prep session until it’s full.
2. Choose a Cooking Method
You can use a stockpot, slow cooker, or pressure cooker. All three work well—it depends on how much time you have.
- Stockpot: Traditional method, simmer for 4–6 hours
- Slow Cooker: Hands-off, cook on low for 8–10 hours
- Pressure Cooker (like Instant Pot): Fast, ready in 45–60 minutes
Kitchen Tip: If you’re short on time, pressure cooking is your best friend.
3. Add Scraps to Pot and Cover With Water
Place your frozen or fresh scraps in your chosen cooking vessel. Fill with cold water—just enough to cover the ingredients by about 1 inch.
Reminder: Don’t overfill; too much water can dilute the flavor.
4. Add Optional Seasoning
Seasoning is up to you, but keep it simple if you plan to use the broth in a variety of recipes.
Optional adds:
- 1–2 bay leaves
- 1 teaspoon black peppercorns
- A few garlic cloves
- A splash of apple cider vinegar (helps extract nutrients from bones)
- Salt (add later if desired)
Pro Tip: For meat broths, roasting the bones in the oven beforehand (400°F for 30 minutes) deepens the flavor.
5. Simmer or Cook Gently
Depending on your method:
- Stockpot: Bring to a boil, then reduce to a low simmer. Skim foam if needed.
- Slow Cooker: Set on low and walk away.
- Pressure Cooker: Set to high pressure for 45–60 minutes, then allow natural release.
Let the ingredients slowly release their flavors and nutrients into the broth. The longer the cook time, the richer the taste.
Kitchen Reminder: Do not stir while simmering—let everything infuse naturally.
6. Strain the Broth
Once cooking is complete:
- Set a large bowl in the sink with a fine mesh strainer over it.
- Pour the broth through the strainer to remove solids.
- For extra clarity, strain again through cheesecloth or a coffee filter.
Discard the scraps—they’ve done their job!
7. Cool and Store Properly
Let the broth cool to room temperature before storing.
Storage options:
- Refrigerator: Store in glass jars or containers for up to 5 days
- Freezer: Use freezer-safe containers or silicone molds (for cubes) for up to 3 months
Bonus Tip: Label containers with the type of broth and date for easy identification later.
Common Mistakes to Avoid
Mistake 1: Overcrowding the Pot
Solution: Use enough scraps to fill about half the pot. Overfilling reduces water circulation and weakens the flavor.
Mistake 2: Using Bitter Veggies
Solution: Avoid strong-flavored vegetables like broccoli, cauliflower, and cabbage—they can overwhelm the broth.
Mistake 3: Boiling Instead of Simmering
Solution: A gentle simmer is key. Boiling causes cloudy broth and uneven flavor extraction.
Mistake 4: Not Skimming Foam
Solution: Skim off any gray or white foam that forms on top, especially with meat-based broths. It removes impurities and keeps the broth clear.
Mistake 5: Salting Too Early
Solution: Salt concentrates as the broth reduces. Always season at the end, not the beginning.
Extra Tips & Kitchen Hacks
1. Use Ice Cube Trays for Portion Control
Freeze broth in ice cube trays and store in a zip-top bag. Each cube is roughly 1 tablespoon—great for deglazing pans or adding to rice.
2. Turn Broth into Soup Base
Add noodles, shredded chicken, or leftover veggies to your broth for a quick homemade soup. It’s perfect for weeknight dinners or lunch prep.
3. Save Fat for Cooking
If making meat broth, chill the broth and remove the hardened fat layer on top. Use it like butter or oil when cooking for added flavor.
Pro Tip: Chicken fat (schmaltz) adds amazing depth to roasted veggies or eggs.
Conclusion
Making homemade broth from scraps is one of the easiest ways to reduce kitchen waste and boost the flavor of your meals. With just a pot of water and leftover peels, bones, and herbs, you can create a rich, nourishing broth that rivals anything in a store.
Start saving those scraps, simmer up a batch, and taste the difference a little homemade goodness can make.
🍲 Bookmark this guide to turn everyday scraps into flavorful broth any time!