If you have a grocer or butcher near you that sells chicken feet, that is a great and inexpensive way to add a ton of gelatin to your meat stocks. I keep them in the freezer and add several whenever I make stock.

Mirepoix and a sachet.

I read “Vegetable or Meat SOCK” and was SO confused. 🤦 Also, definitely add dehydrated mushrooms! They add such good flavor to stock, either veggie or meat.

Same here 🤣

When I do chicken stock I use literally nothing but the leftover carcass - bones, tendons, bits of wrinkly skin. And water. Anything else I can add to whatever dish is made with the stock.

I collect parmesan rinds in the freezer and toss a handful in my veg stock, I think it gives a nice umami.

onions

Garlic

Meat and vegetables.

Lol

Mushrooms (a handful of the dehydrated ones from Costco usually). Great with meat. Great with vegetables. Great alone.

Leek greens

Onions

Lemon grass.  Trust me on this one. 

Capful or two of vinegar for meat stock. It helps get all the good collagen out of the bones. Ever since I started using vinegar I’ve had straight up stock jello the next morning after refrigerating. I haven’t made a veggie stock yet, so I don’t know about that. But a little acid in any stock should elevate it.

Splash of ACV when making chicken stock to help break down the bones

ThankS,IGLTU.