Homemade bone broth can be used in soups, cook your rice or pasta in it, or drink it straight from a mug. Extra flavor, a little extra nourishment, and a very good reason to get the most out of your food!! I save veggie scraps and bones throughout the month to turn them into bone broth. And I add some chicken feet for extra collagen just trust me on this one.

Cover with water, simmer for about an hour, then transfer to the oven in a covered, oven-safe pot for at least 12 hours. I put my oven at 150°….. but you do your own research.

16 hours later⏳Remove the bones and veggies, strain (I double strain), then divide into smaller containers to cool quickly before refrigerating or freezing.