Guest guest Posted January 29, 2004 Report Share Posted January 29, 2004 (Not sure if this has been posted, but I thought I would add my " recipe " ) Save all trimmings, skins, cores, etc. from your onion, tomato, celerly, parsley, carrot and any other veggies you cook with. Place them all in a ziploc bag in the freezer. (Do NOT use potatoes, zucchini, eggplant, or anything that " disintegrates " easily in water) When your bag is full place all in crock pot full with water and cook on high for 2-3 hours or until the liquid is golden. Strain out veggies and either freeze stock or use within 1-2 days... Quote Link to comment Share on other sites More sharing options...
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