Our Gallon Bag is perfect for storing veggie and meat scraps, as well as your finished stock! Here’s how to make a batch like a pro: Step 1: Save your veggie scraps! 🧅 Tip: Choose aromatic vegetables like onions, carrots, celery, leeks, scallions, and fennel for a flavorful base. 🥕 Step 2: Freeze your scraps in your Gallon Bag for easy batch prep. ❄️ Tip: Avoid bitter veggies like broccoli, cabbage, or hot peppers, which can overpower the stock. 🚫🥦🌶️ Step 3: When ready to cook, add your scraps, plus chicken bones or meat (optional), to a large pot. Cover with water and bring to a simmer. 🍲 Tip: For a richer stock, include a mix of roasted meat scraps alongside the bones. 🍗 Step 4: Let it simmer for 3-4 hours until it’s fragrant and full of flavor. Cool, strain, and pour your finished stock back into your Gallon Bag for easy storage. 🍲 Tip: To cool your stock faster, place the bag in a pot of ice water—the cold will draw the heat out in no time. 🧊 And just like that, you’ve just turned scraps into liquid gold, just in time for soup season! 👏🥣