I’d like you to meet my “Ugly Broth Bag.”

Every month, this little bag fills up until it’s bursting. When it’s full, I pull it out of the freezer and dump everything into a stockpot with cold water, a little salt, and some herbs. After about an hour of simmering, I have the most delicious, homemade, golden stock or bone broth—without all the chopping or making a special trip to buy ingredients.

This humble bag of kitchen scraps has kept me in healthy, homemade broth for ages, and it’s become one of my favorite ways to reduce waste while creating something nourishing and flavorful.