Are you cooking more lately? Chicken soup for the soul is going to require some chicken broth. Michelin star risotto begins with a solid stock. And if you’re de-glazing, saucing or simmering, you need flavored liquid on hand. But that packaged stuff contains additives and can cost upwards of $5 per quart, if you can find it these days. In 90 minutes, you will produce a month’s supply of scratch made stock from things you might have otherwise thrown away. Join scrappy cooks like me and turn kitchen garbage, like chicken bones, kale stems and celery ends, into liquid gold. As a bonus, you will practice knife skills!

This is a VIRTUAL LIVE HANDS-ON COOKING CLASS. Join from your phone, tablet or computer at HOME and come prepared to cook together.

What you need:

• water

• any vegetables or scraps (onions, carrots, celery, turnips, shallots, mushroom stems, broccoli stems, kale stems, etc.)

• spices (e.g. peppercorns, ginger root, lemongrass, coriander seeds, bay leaf)

• stock pot or large pot

• strainer

• large bowl or another pot

Optional ingredients and tools, if you have them:

• bones (chicken, pork, beef, lamb, fish) or cuts of meat still on the bones

• vinegar like apple cider

• kombu

• miso paste

$25 per email address - your entire household can join

To register, complete the form below. Registration closes 30 minutes before start time.