normally stock is made with scraps... for example I will buy a whole rotisserie chicken and then after eating all the flesh, use the remaining carcass for the stock, and then throw it away (no vegetables!)
If I'm making chicken stock the resulting vegetables don't have to be thrown away, but they aren't super appetizing- a mushy texture and not much flavor. Typically it's less than $5 of vegetables, like celery, carrots, onion and garlic. Not clear it's even worth saving given you extracted all the goodness into the stock.
If I'm making chicken stock the resulting vegetables don't have to be thrown away, but they aren't super appetizing- a mushy texture and not much flavor. Typically it's less than $5 of vegetables, like celery, carrots, onion and garlic. Not clear it's even worth saving given you extracted all the goodness into the stock.