any vegetable scraps you've been saving (*see NOTES for what to use if you don't have any scraps saved up)
handful of herbs, such as basil, thyme, rosemary, parsley, bay leaf.
water
Instructions
In a large stockpot, place all of the crab shells, vegetable scraps, and herbs. They should only fill about half of the large stockpot.
Pour enough water to fully submerge the scraps and bones, and bring to a boil. Once the water reaches a boil, reduce heat to a simmer. Cover and allow to simmer for 2 hours.
Turn off heat. Strain the liquid out into a large bowl and discard the shells and vegetable scraps. Let the rest of the stock and scraps cool for one hour.
Pour the room temperature stock into mason jars or other containers, seal, and store in the refrigerator or freezer.
Notes
WHAT TO USE IF YOU DON'T HAVE SAVED VEGGIE SCRAPS: you can chop up and use 2 carrots, 2 celery stalks, one small onion, a couple cloves of garlic, and then add a handful of herbs and bay leaf. Be sure to include the vegetable peels and skins. STORAGE TIPS: You can refrigerate homemade stock in an airtight container for up to four days. You can freeze stock and store in freezer-safe containers or bags for up to three months. Be sure to cool stock to room temperature before refrigerating or freezing.