13850 Braddock Road, Centreville, Virginia 20121


Little Italy Deli & Trattoria

Subs, Sandwiches, Pasta, and More...


Italian American Eatery.

Exceptional Recipes with Fresh Ingredients

Restaurant  |  Catering


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Little Italy

13850 Braddock Rd, Suite E, Centreville, VA 20121

(703) 830-3354 / 703-266-7827


Monday - Thursday 10AM–9:00PM

Friday  10AM–10PM

Saturday  10AM–10PM

Sunday  11AM–9PM

Climate Friendly Cooking

The owner, Anton "Tony" DeRosa has been involved in many food projects. One such project is the Climate Friendly Cookbook, a Web page devoted to teaching people about using seasonal and local foods in order to reduce their carbon footprint. One way that you as an individual or family can eat "greener" is to make your own foods. Prepare certain things ahead of time so that you are not forced to spend extra money at the grocery store.

Please enjoy the following recipe and excerpt from the Climate Friendly Cookbook.


Making vegetable or chicken stock is no simpler than boiling a mélange of vegetables and herbs to fortify flavor and nutrition. Reduce food waste by saving the cut ends of vegetables from your home cooked meals (carrots, celery, parsnips, onions, etc.). Similarly, save parsley stalks and other herb scraps. Have a bag in the freezer for collecting these and after a few weeks you will have plenty for stock. Also, save your chicken bones from when you roast a whole bird. Again put these in the freezer for when you are ready to construct this recipe. 

One good thing about making large batches of stock is that it is easy to store. In the freezer, stock can be cubed in ice trays for quick use or stored in premeasured containers. Stock can also be canned using the pressure canning method and can last for a year or longer. 

Setting up:

Slow cooker

Containers for storage.

1 Large Colander

1 Extra-large Bowl

1 thin towel

4 – 5 office binder clips (wash well and boil before using.)

Set the towel inside the colander and clip edges down. Use this to strain the liquid. In the case of vegetable stock, the remaining spent vegetables can be saved and recycled in compost.


For Chicken Stock:

1 – 2 Whole roast (Chicken) leftover bones.

5 – 8 Cups  Vegetables (various leftovers) 

Use whole carrots, parsnips, and celery stalks. 

½ Bunch Parsley

3 – 4 Leaves Bay

2 Tbl Rosemary 

1 Large Onion

4 Large Garlic cloves

3 Tbl Salt

2 Tbl Pepper

Place the chicken bones, vegetables and herbs into an electric slow cooker. Add enough water to fill the crock the rest of the way to the maximum fill line. Turn on low and set timer for 10 - 20 hours. Cooking the bones longer will only draw out more flavors. When done, strain the liquid and package into storage containers.

For Vegetable Stock:

Vegetables, vegetables, vegetables! The more vegetables the better! Saving ends from your meals are good for this, but you’ll need at least 2 gallon-sized freezer bags of these scraps to fill up the crock. This may be more than easily gathered. But the best part about this is any vegetable can be used, so throw into the pot any extras that may be in your fridge. The best vegetables to use for stock are roots because of their savory qualities, but broccoli, cauliflower, squash, spinach, or green beans can be incorporated into this recipe as well. 


4 – 5 Whole  Carrots

3 – 4  Whole  Parsnips

3 – 4  Stalks  Celery

1 – 2 Whole Green Bell peppers

½ Bunch Parsley

4 – 5 Twigs Tyme

1 Large Onion

3 Large Garlic cloves

3 Tbl Salt

2 Tbl Pepper

Wash the vegetables and cut them into large chunks. Place all ingredients into an electric slow cooker. You should be able to fill up the crock at least halfway, the more vegetables, the more flavor. Add enough water to fill the crock the rest of the way to the maximum fill line. Turn on low and set for 3 – 4 hours. When done, strain the liquid using the thin towel. Gather the towel ends and twist slowly to press the remaining liquid from the vegetables. Package the stock into storage containers.