We eat a lot of veggies at my house, and since we have neither a garden or chickens to eat my trimmings, a lot of vegetable matter goes to waste.
Last night as I was cutting and peeling for roasted veg, I had a brain wave: why not put my trimmings in a pot and make vegetable stock out of them?
After I took a picture, I realized the crockpot would be an even easier way to make stock, so I made the transfer and left it on low all night.
Here’s how someone else has done it. You can use meat trimmings, too, but you’ll probably want to cool and skim it before freezing.