A Tipsy Tuesday/ Nom Nom Mom Mashup

Whenever I make one of Thomas Keller's recipes, it feels like I dice and sauté about 2 pounds of vegetables to 'season' the pan for an omelet. 

Thomas would not approve of the following recipe/tip. 

It Ain't Compost Stock

Onion ends, mostly dried out garlic, fresh herbs loosing their freshness, leek tops, and carrot butts, oh my! All of those things that you would usually toss but have a good flavor go into a freezer bag until it is full.

If you're a carnivore, throw in the carcass from a roasted chicken as well.

(Once, I decided to be extra brilliant and make a vegetarian stock with red cabbage so I could tell without labels. It just turned all of the food pink--bad move.)

Then, before bed one night, put the whole frozen mess into a crock pot and cover it with water.

Turn on low.

Wake up to the smell of fresh stock and strain.

This makes lovely, delicious, delicate stock without all of the sodium and legally allowed amount of something called 'insect filth'.

So, a non-Thomas approved, but virtuous stock that takes minimal effort.

 Danielle