SCRAP STOCK - Turning kitchen scraps into a delicious chicken and vegetable broth 

Thanks a bunch Maria 💕

That sacrificial veg has so much more to give whilst bubbling away, doesn't it 😀

This is so lovely to hear this has helped give you the confidence to give it a go. You have a wonderful week too Helen ✨️

Hehe. The bones would have been a bit crispy 😁😅

Really good question... and yes we do... but we just use things that would be normally eaten and we clean well.

I bet a warming soup would be wonderful in the cold up there at the moment. Are you getting snow?

@@Bush_Edge_Homesteading_Aus not here as we live in the valley but ten minutes up the road they do.

Thanks a bunch Kristy 💕

That is a really good question. I do find that what you put in does change the flavours of the stock, but can't think of anything we specifically exclude. There was one year we had roasted pumpkins that we scooped out the flesh to freeze, but we used the skins in the stock and it made a beautiful rich sweet stock.

@@Bush_Edge_Homesteading_Aus do you put seeds (eg pumpkin & capsicum) into the scrap bag? Can you basically put anything edible in? You mentioned the tops of capsicum & chili, could you put zucchini flowers?

@linda4694 it was probably tricky to see but there were both pumpkin and capsicum seeds (we scrape the middles into the bag, along with throwing in the tops). I haven't tried zucchini flowers though.

Do you happen to have any favourite flavour combos Rowena? We are always on the lookout for new inspiration and ideas 😀

@@Bush_Edge_Homesteading_Aus not really I usually just wing it...use what ever I have at the time. Which means my recipes are never the same lol

@@rowenaconnolly9389 I can COMPLETELY appreciate winging it 😁😁😁

I had actually only heard that tip very recently. It seems it has been one I hadn't come across, but others have used along the journey.

Smoking meat is always a great conversation. There are obviously quite a few ways to go about it, but for us we use an electric smoker. This uses wood chips and you can be really specific about temps and times. We smoke all sorts of things... brisket, ribs, chicken, jalapeño poppers, reverse sear steaks, jerky....too many to list. It imparts an incredible flavour to foods. Even something like a cheap sausage is incredible when cooked through the smoker. Did you see our share on making jerky? Hubby uses our Masterbuilt electric smoker in that one.

@@Bush_Edge_Homesteading_Aus sorry I should have worded my question a little better. I have seen many videos on various types of smoking but mainly American. They often use smokers, rubs and wood types not available in Australia. So I am always interested to see how and what people do in Australia. Perhaps a video idea to come 🤔😉🤷‍♀️ in the meantime I will take a look at the beef Jerky video for inspiration. I would love to do a smoked pork roast like they do on Our Small Footprint.

Ahhhhh...got it 😀 I will add that to my list of things we do to pull out the camera for. Sharing how we go about smoking is a great idea and hopefully will be helpful. Thanks for the idea 😀

Thanks a bunch Ana :)

Thank you for your lovely comment. You have a blessed day too.

When I started it was $4 something a box of Ball lids. Not they are a dollar a lid some places! It makes it not worth it. The ForJars ones I got on sale. But that was still around 60c. I need to go to Aussie Mason to get some more jars (I sadly broke a bunch last night dropping a jar on jars 😞 ). Might pick up some of their flats you suggest whilst there to give them a go.

@@Bush_Edge_Homesteading_Aus yea i remember picking jars and lids up in Big W for so cheap, its just gotten out of control 😕 oh no! That would have been so upsetting 😭 i would still be crying

@@BiancaH1120 yep pretty gutted. 😞 They are good quality ones, those old jars.