Why does nobody talk about how parsley stems can save a stock?

I was prepping for a party last Saturday and had a ton of parsley left over from the garnish. On a whim, I tossed the stems into a chicken stock I had simmering instead of tossing them in the compost. The difference was subtle but real - it added a fresh, grassy note that I usually only get from fresh herbs at the end. I looked it up later and apparently chefs have been doing this forever, I just never heard about it. Has anyone else tried using veggie scraps in a stock that surprised you?

2 comments

2 Comments

hernandez.finley2d ago

Come on, you're really trying to sell me on parsley stems making a difference in stock? That's just green water adding a little bitterness, not some magical flavor secret.

diana201d ago

They're not really about adding big flavor, more like subtle background depth. Your mileage may vary, but I've noticed they help round out the savory notes without being overpowering. Could be worth a try if you're looking for that extra little something.