The Kitchen hosts have a trick that will help your kitchen go green and give your store-bought stocks a flavor boost.

1. While you are chopping and peeling ingredients, set aside your scraps. Common scraps that work well are the outer layer of an onion, carrot peels, carrot tops, mushroom stems, celery trimmings, celery leaves and garlic ends. Save these scraps in the refrigerator or freezer until you are ready to use them.
2. Add store-bought stock to a large saucepan or stockpot.
3. Add the scraps and bring to a boil, then reduce heat and simmer for 20 to 30 minutes.
4. Strain the stock and store in an airtight container for up to 2 weeks.