Can you believe people are actually buying 'bone broth' at specialty stores? We've been boiling our garbage for generations.
Broth, stock, consommé, aspic, whatever you call that thick flavorful extract of all the bones and vegetable peels that most people toss in the waste bin. We have always kept these trimming in a bag in the freezer until we had a pot full. Boil them for several hours, portion into cups and freeze the nectar. Use this for every savory recipe that calls for water or broth. Practically free to make and, apparently healthy as all get-out.
Here we see leek tops, carrot skins, celery heals, mushroom stems, onion skins, pepper cores, a duck carcass, a couple of chicken carcasses and some beef bones, plus herb stems, cabbage leaves and tomato cores.