— Mitch Miglis

So yeah, my go-to stock typically is always a random collection of leftover veggies, just because I like to reuse everything. It's kind of the waste not, want not concept. So what I'll do is I'll take all the trimmings from my peeled carrots and ends of carrots and the bottoms of the celery, the onion skins, the pepper insides, and even the stems that come off the peppers sometimes, depending if they're not too woody. And then I'll also use the stems from mushrooms, like shiitake mushrooms. And I'll put all those things into a big freezer bag, basically, and keep it in my freezer. And when that fills up, I make stock out of it. So that's kind of my go-to for making a stock. It's just an easy, affordable thing to do. It doesn't take any extra time, and it's free. And I'm composting all the vegetables after I make them into a stock. So it's kind of a win-win-win that gets me three uses out of the same ingredient, which is pretty nice.