"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Save Stems & Stalks for Stock

Published by: Sarah

  • Apr
  • 2

Making your own chicken & vegetable stocks is much healthier than store bought because you control the salt! When I buy celery, it’s too long to fit in my vegetable drawer. So, I cut the tops off & save them by vacuum sealing & freezing. With parsley, I’ll cut off the leaves & save the stems. If you don’t have a vacuum sealer, just use plastic freezer bags.  See “Homemade Stock” under Recipe’s and try it for yourself.


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