How to Make Restaurant-Quality Broth From Stuff You'd Normally Toss

Some of the best things I’ve cooked started as “just trying to use this up” projects. A handful of herb stems, onion skins, that chicken carcass you were about to toss—individually, they don’t look like much. But simmer them together with the right care and timing, and you end up with something greater than the sum: rich, savory, deeply flavored broth that feels like it came out of a professional kitchen.

This is the kind of quiet kitchen skill that chefs and home cooks alike rely on—because it works. Broth made from scraps is deeply flavorful, cost-effective, and waste-reducing. It gives you a backbone for soups, stews, risottos, sauces, and even braising liquid. And it lets you stretch ingredients just a little further, in a way that feels less like frugality and more like intention.

If you’ve been tossing your scraps without a second thought, or grabbing boxed broth without realizing how much better (and cleaner) the homemade version can taste, this guide will walk you through everything you need to know to turn what used to be waste into something beautiful, practical, and worth savoring.

Fresh Takeaways

• Save strategically. Not all scraps are broth-worthy. Stick to aromatic vegetables, herb stems, and clean bones—skip bitter greens, starchy peels, and anything moldy or heavily seasoned.
• Roast your bones and veggies for depth. Caramelizing ingredients in the oven before simmering may enhance umami and give the broth a richer color and flavor.
• Simmer low and slow. A gentle, steady simmer (not a boil) helps extract flavor without clouding or over-reducing the broth.
• Balance your base. For a flavorful broth, include a mix of sweet (carrots, parsnips), savory (onions, garlic), and herbaceous (thyme, parsley stems).
• Strain like a pro. Use a fine mesh strainer or cheesecloth for a clear finish. For extra finesse, let your broth cool before straining to avoid disturbing the sediment.

Broth Is a Staple Worth Learning to Make

Broth is one of those foundational kitchen elements that makes everything it touches better. Soups, risottos, sauces, grains—all taste exponentially better when cooked in broth instead of water. It adds depth, body, and sometimes even nutritional value.

From a nutrition standpoint, homemade broth made from animal bones and connective tissue may provide small amounts of collagen, gelatin, and amino acids like glycine and proline—though exact benefits depend on cooking time, ingredients, and absorption. While some claims about bone broth are overstated, it remains a flavorful, nutrient-dense base when made well.

But perhaps even more compelling: it’s a sustainable practice. Food waste is a real issue—Americans toss around 30–40% of their food supply annually, according to USDA estimates. Turning would-be waste into something functional, flavorful, and nourishing is a small step with big impact.

Step 1: Know What Scraps Actually Work

Let’s start with the “stuff you’d normally toss”—because not every scrap belongs in your broth pot. Here’s what’s broth-friendly, and what to leave out.

Vegetable Scraps That Work Well:

• Onion skins and ends (yellow or red; avoid green tops from sprouting onions)
• Carrot peels and tops
• Celery ends and leafy tops
• Leek greens (washed well to remove grit)
• Garlic skins and trimmed ends
• Mushroom stems
• Corn cobs (add sweetness and depth)
• Tomato cores and peels (in moderation, for richness)
• Herb stems (parsley, thyme, dill, cilantro—use with intention)

What to Skip:

• Cruciferous veggies (broccoli, cauliflower, cabbage)—can make broth bitter or sulfurous
• Potato peels or starch-heavy scraps—they cloud broth and dull flavor
• Beet scraps—they overpower with sweetness and color
• Strong herbs like rosemary or sage in large quantities
• Anything moldy, slimy, or heavily salted/cooked

Pro tip: Keep a labeled freezer bag or container for scraps. Every time you cook, toss in usable odds and ends. Once it’s full, you’re ready to make broth.

Step 2: Choose Your Broth Style—Clear vs. Rich

The style of broth you’re going for determines how you treat your ingredients.

Clear, Light Broth (Great for Soups and Sipping):

• Use raw vegetable scraps and raw bones (if including animal products)
• Keep seasoning minimal (a few peppercorns, a bay leaf, maybe garlic)
• Simmer gently and strain carefully

Deep, Rich Broth (Great for Stews, Sauces, Braises):

• Roast bones and/or veggie scraps first (425°F for about 30–45 minutes)
• Add tomato paste to the roasting pan for umami
• Include aromatics like thyme, parsley stems, or even a strip of kombu
• Simmer longer (8–12 hours for bone broth, 2–4 hours for veggie)

Both methods work—just depends on how you plan to use the broth.

Step 3: Add Water and Simmer with Intention

Once your scraps are assembled, here’s how to extract the most flavor:

Basic Method:

1. Add scraps to a large stockpot or slow cooker.
2. Cover with cold water—about 1–2 inches above the ingredients.
3. Add 1–2 bay leaves, a teaspoon of peppercorns, and (optional) a splash of apple cider vinegar if making bone broth—it may help draw out minerals.
4. Bring to a low simmer (not a rolling boil).
5. Skim any foam or scum off the top in the first 30 minutes.
6. Let it go: 1–2 hours for veggie, 4–12 hours for bone broth.

Avoid salting your broth upfront. It’s easier to season it when using it in recipes later.

Step 4: Strain and Store It Like a Pro

When your broth is done, turn off the heat and let it cool slightly before straining. Use a fine mesh sieve or cheesecloth over a large bowl or container. For the clearest result, strain twice.

Storage Tips:

• Cool to room temp, then refrigerate.
• Store in airtight containers or jars (leave room at the top if freezing).
• Use within 5–7 days, or freeze for up to 3–6 months.
• Freeze in silicone trays for small portions perfect for deglazing or cooking grains.

If your broth gels in the fridge—good news. That’s a sign of gelatin, a natural thickener and texture enhancer derived from collagen-rich bones or connective tissue.

Ingredient Insight: The Case for Onion Skins

Don’t underestimate the humble onion skin. It not only deepens the color of broth but also contributes subtle flavor and complexity. Onion skins contain quercetin, a plant flavonoid with antioxidant properties, although how much of it makes its way into broth depends on simmer time and quantity.

Use them sparingly for color and richness, and always wash well before adding to your pot.

Variations Based on What You Have

You don’t need a precise recipe to make good broth—just the right ratios and balance. Still, here are a few targeted combos based on your available scraps:

Classic Vegetable Broth:

• Carrot ends, celery tops, onion skins, garlic scraps, parsley stems, peppercorns, bay leaf

Umami Mushroom Broth:

• Mushroom stems, onion, leek greens, garlic, dried shiitakes, soy sauce or tamari splash

Spiced Warming Broth:

• Ginger peels, scallion tops, garlic, lemongrass ends, star anise, coriander seeds

Roasted Chicken Broth:

• Roasted bones, garlic skins, onion ends, carrot peels, tomato paste, thyme

These aren’t rules—they’re building blocks. Adjust to what’s in your kitchen.

Broth Isn’t Just for Soup

Once you’ve made your broth, think beyond the soup bowl. Here are smart ways to use it throughout the week:

• Cook grains (quinoa, farro, rice) in broth instead of water for added flavor.
• Use as the base for risotto or braised dishes.
• Make a simple sauce by reducing broth with aromatics and a splash of cream or wine.
• Sip warm broth as a light, hydrating snack between meals.
• Deglaze pans for added depth when sautéing vegetables or proteins.

In many traditional cuisines, broth is considered both food and medicine. While modern science is still exploring the depth of health claims, a warm cup of homemade broth is undeniably soothing and satisfying—especially in colder months.

Kitchen Note: A Gentle Word on Salt

Commercial broths often rely on high sodium to deliver flavor quickly. Homemade broth, in contrast, starts with restraint. That’s a good thing—it gives you flexibility. When using your broth in a recipe, that’s the time to season it properly.

Taste as you go, especially when reducing. A small amount of good-quality salt added at the right time can bring out layers of flavor already present in your homemade base.

From Scraps to Stockpot: Why This Practice Sticks

Learning how to make broth from kitchen scraps isn’t about perfection—it’s about paying attention. It turns the mundane (a pile of peels, a picked-over carcass) into something nourishing, practical, and even a little luxurious. It gives you more control over your ingredients, flavor, and budget, while also honoring what you already have.

In short: it’s one of those simple kitchen rituals that checks all the boxes. It’s sustainable. It’s smart. It makes food taste better. And once you get in the habit of it, it becomes second nature—like saving pasta water or deglazing a pan.

So the next time you’re trimming carrots or finishing a roast chicken, pause before you toss those scraps. They might just be your next batch of broth in disguise.