I promised some meatfree stock substitutions. Here’s the Mock Chicken Stock, or, for rhyming serendipity, Mock Cock Stock.
- 1/4C skinned and split dry green lentils (they look yellow)
- 1/3C dry chickpeas, soaked overnight
- 1 large sweet, firm-fleshed red apple, skin and core removed, chopped
- 2 1/2C chopped celery
- 2C chopped white onion
- 1 1/2C chopped carrot
- 1 large potato, scrubbed and chopped (skin on)
- 4-7 dried shiitake mushrooms
- 3T chopped garlic
- 3 bay leaves
- 1 tsp poultry seasoning
- 1 tsp tarragon
- 10 black peppercorns
- 3-6 quarts of water
Combine all all ingredients in a large stock pot. Cook 1-2 hours, then strain through a fine mesh sieve or damp cheesecloth into containers. Discard or compost the bulk.
If tossing out your scraps feels overly wasteful, there are a few things you can do (other than composting). Pets (not dogs — onions in any form are toxic) might chow down on the scraps as a tasty treat. Remove the bay leaves, then puree and freeze them for later use as either a creamy soup base, or, as a thickener for sauces and gravies in place of roux.