📖 Instructions

1. Prep the Scraps: Thoroughly wash all vegetable scraps. Remove any bad spots. Roughly chop larger pieces to ensure even flavor extraction.
2. Gather Your Herbs and Spices: Collect your desired herbs and spices. For a simple broth, bay leaves and peppercorns work great. For more flavor, consider adding parsley stems, thyme sprigs, or a clove of garlic.
3. Combine Ingredients in Pot: Place all vegetable scraps, herbs, and spices in a large stockpot. This is where the magic starts; remember, this is more art than science, so be brave!
4. Add Water: Pour cold water over the ingredients until they are just covered. Using cold water helps draw out the flavors slowly and evenly.
5. Simmer: Bring the pot to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover, and let it cook for at least 1 hour, or up to 3 hours for a richer flavor. The longer it simmers, the more flavorful it will be. But watch it, make sure you don't overcook it or burn it, that's no good!
6. Strain the Broth: Place a fine-mesh strainer over a large bowl or another pot. Carefully pour the broth through the strainer, discarding the solids. This step is crucial to achieve a clear, smooth broth.
7. Cool and Store: Let the broth cool completely before storing it. Once cooled, transfer it to airtight containers or freezer bags. Remember to label them with the date.
8. Use or Freeze: Use the broth within 5-7 days if stored in the refrigerator. For longer storage, freeze it for up to 3 months. I'm like, 'freeze it if you ain't gonna use it!
9. Extra Tip: I find that if you have too much of some ingredient, it will mess up the flavor. You really gotta add just the right amount to be perfect. Experiment, and remember to have fun!