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A line cook in Austin told me to stop tossing veggie scraps, so I made 3 quarts of stock for free
Last week I watched him dump onion skins, carrot tops, and celery ends into a freezer bag and said he hasn't bought broth in two years. I tried it with a rotisserie chicken carcass and got 6 cups of stock that would've cost me $9 at HEB. Does anyone else save scraps, and what do you toss in yours?
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