Easy “Whatever’s In The Freezer” Stock

Once a week or so, I take a gallon-sized Ziplock bag full of veggies and bones out of the freezer, dump them in the crockpot with a little water and Bragg’s ACV, and wait for a batch of rich, healthy goodness to simmer. It really doesn’t get any better than easy, healthy, and free! Plus, the dogs get a hot meal 🙂

Here’s what you do:
Save all veggie scraps throughout the week in a gallon-sized Ziploc bag. I keep mine in the freezer, just in case I decide to wait longer. Onion skins, carrots, celery tops and bottoms, and leftover pieces of fresh herbs make it well rounded.
Toss in any bones from cooking that week. Rotisserie chickens, pork chops, or beef bones are all great. I haven’t ventured into fish stock, yet, but it’s on my list!

{I usually just use one type of bone per batch, but I’m sure you could mix and match.}

Once you have a full bag of veggie bits, toss them in the crockpot with your bones, cover with water, and add 2 tablespoons of Apple cider vinegar. Pop the top on, and set to cook on low.I generally let mine cook for 48 hours or so, { to draw all of those great minerals out,and make sure the bones are soft enough for the dogs}, but as long as it is in there for 12 hours, you’re good to go!

When it’s done, I pull the big bits out, and strain the broth through a nut-milk bag into a pitcher. There’s usually enough to make a batch of soup and freeze half into cubes for cooking.

A big, steamy mug of it for a midnight snack is especially yummy and filling!


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