I save everything.
As I trim vegetables, I'll clean them, but I'll take the ends and such and put them into a bulk plastic freeze bag.
With chicken, I will take the skin off, but cook it in some filtrated water with some boullion, large onions, cellery, bay leaves and all of the scraps of veggies and it makes just as good of broth as you could buy at the store.
For every cup of water (usually about 8 - 10), a Tsp of boullion
2 onions
1 bay leaf
cracked pepper or season pepper
1 stick of cellery
Scraps from tendered verggies that you've saved.
Cook for about 1 hr or so. Test for doneness. Strain and freeze what you don't need.
