Here at Billyboil we’re all about efficiency.  Making your own stock from saved vegetable scraps is a great way to reduce food waste.  And using a Billyboil Thermal Cooker will save you loads of energy in the process.


  • Assorted vegetables.  Save vegetable straps from other recipes and save them in a re-sealable bag in the freezer.  Common vegetables used for stock are onions, carrots, celery, leeks, fennel, tomatoes, mushrooms and parsnips. You can use a combination of saved and fresh vegetables if you like.
  • Assorted herbs, such as bay leaves, peppercorns, parsley and cloves.
  • Vegetable oil
  • Water



  1. Defrost frozen vegetables.
  2. Dice the vegetables. (Alternatively dice up the veggies before you freeze them)
  3. Heat oil in the inner pot.
  4. Cook the vegetables for a few minutes, stirring and “sweating” them, until they just begin to brown.
  5. Three-quarter fill the pot with cold water.  Add herbs and stir.
  6. Replace the lid and bring to the boil.
  7. Once boiling, give the ingredients a stir.
  8. Replace the lid, turn off the heat and place the inner pot into Billyboil’s insulated outer pot.
  9. Leave the stock to cook for at least one hour.  (This saves time and fuel otherwise spent on the stovetop.)
  10. Remove the inner pot, and strain the stock into a large bowl, through a sieve lined with paper towel.  You may have to replace the paper towel a few times as it gets clogged.
  11. Recommended: compost the used paper towel and vegetable scraps.
  12. Transfer the newly made stock into jars.
  13. Refrigerate and use within 7 days.  You may also freeze the stock, just leave room in the jars for ice expansion.


How to make your own vegetable stock with Billyboil.
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