I kept a quart sized freezer bag in the back of the freezer for all my scraps as an experiment.
Anything that isn’t rotten or hopelessly dirty goes in, and I make stock once the bag is filled. This batch is tons of asparagus stems, pepper guts, tiny garlic cloves I didn’t want to peel, green onion tops that got crinkly, etc. Stems. Peels. Butts. Etc.
I added a carrot and a potato cut up, and some dried herbs.
Fingers crossed.
I’d worry about the peppers and asparagus dominating the flavor, and the potato releasing unwanted starch.
There was a hot pepper in there too apparently! This is not a gentle broth. Very starchy, a little bitter, but maybe delicious with thick black bean stews.
Next time I’ll keep the potatoes amd peppers in a different bag, and pan sear the veg before adding into the pot to boil.
I always roast what I stick in my stock - so much richness and glutamates!
I also recommend using mushroom scraps. I once had a bag of mushrooms that I wasn’t able to use in time, and those shrively little fuckers made the heartiest stock.
agree on the mushrooms, I usually throw in a couple dried shiitakes in my stock pot then I fish them out to cut up for soups or stir frys or whatever later