Stock Up on Scraps

Reserve carrot ends and peelings, celery leaves, garlic trimmings, the outer layers of onions, and wilting herbs and their bare stems (such as parsley and thyme) in a resealable bag. Store shrimp shells or roast-chicken bones separately. Freeze, then make stock from scratch whenever the mood strikes (Tip: Remove onion skins before using; they can turn a perfect stock into a bitter one).

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