I’m sure most all of you here are well versed in the ollll freezer bag o’ veggie scraps for stock practice, and I’ve been garnering amazing stock from it for years, but I’ve just recently added another step to stretch it that much further: after roasting scrap and boiling for stock, I dehydrate the bejezuz out of it, till all bits are crispy, then gave it a whiz in the blender and added a touch of salt. Et voila!! Homemade bouillon powder! This (Dr. Bronner’s coconut oil) jar was just shy of full from 2 one gallon bags of freezer veggie scraps ????