The simplest remedy to take advantage of the bones and cores of meat and vegetables: broth!
This preparation can be made with any waste you have available: vegetable bark like pumpkin, hard leaves like artichoke, broccoli and cabbage stalks, steak bones, chicken skin … in short, you can make broth practically with any ingredient!
- Vegetable or animal scraps
Put the scraps in a saucepan and cover them with water, add salt and cover with a lid. Bring to a boil and cook over medium heat for about two hours. Once cooked, filter the broth.
The broth can be kept in the fridge for 3/4 days, but you can also freeze it to obtain a broth concentrate.
Frozen broth retains the flavor and salt, so you can then use it in place of the concentrated broth in tablets.
What I do is freeze it in ice cube molds, so I can conveniently use the amount I need depending on the recipe.