I plan to have mashed turnips and potato with my supper tonight so I scrub the turnips and potatoes and then peel them both, saving all the peels to put into my stock pot. I also take the onion peels (not the real papery part though) and the outer cabbage leaves from that head of cabbage in my fridge and the peels from the carrots that also have been scrubbed as well as the ends. Cut off your leaves on your celery stalks and add them as well. I also add all the leftover vegetables in the fridge such as corn, string beans, peas, spinach, etc. Now the one thing you might not think of but is really good in broth is wilting lettuces (not slimy though) cucumber peels, eggplant peels etc. Cover with water, season with salt, pepper, garlic, or anything else that you love such as thyme, oregano, basil, etc. Simmer for 45 mins on medium low and then let steep for one hour. Strain through a strainer and then use as a base for soups, sauces, stews, gravy, etc. You can just add some noodles and you have a flavorful soup or add some dried mixed vegetables and a little meat and you have a delicious soup or with a little thickening, and tomato you have a stew. The ideas are endless try it yourself and see. You can keep some of your peels in a bag for a couple of days in the fridge. Potato peels should be fresh because they turn black after contact with air. Have fun with this.
When we buy a larger quantity than we need for the week then we can spread it over another week or two for a meal here and there. I will have some of the chicken I bought this week for $5.90 for 10 lbs. left over for the following week. If you are super thrifty you will de-bone some of your chicken and take some of the skin, bones, and a few drumsticks and boil them for awhile with some onion and salt and pepper and make a rich broth. Cool the broth and bones after removing the skin. Then remove the meat from your broth and set aside, then strain the broth and liquefied fat into a bowl and refrigerate. After the fat congeals scrape it off and put into another dish. Add your meat back to your broth and you have the basis for a delicious chicken soup. The fat should be kept covered and refrigerated. Use the fat to sauté your skinless boneless chicken in to add flavor and to give you a base for making gravy with your drippings and fat. It only takes flour and water added to it and simmered for 2 minutes to make a delicious gravy. Your chicken fat should last in the fridge for at least a week and if you can't use it all in a week you can freeze it. Remember, fat is required in your diet and yes I know meat fat has cholesteral but if you don't take advantage of the fresh fats that you can get you will be paying through the nose for containers of oils. You can use sparingly and your body should be able to handle it.