📖 Instructions

1. Gather Your Scraps: Collect your vegetable scraps throughout the week and store them in a large freezer bag in the freezer. Aim for a variety of flavors – onion skins, carrot peels, celery ends, mushroom stems, and herb stems are all great additions.
2. Prep the Scraps: When you're ready to make broth, dump the frozen scraps into a colander and rinse them thoroughly under cold water to remove any dirt or debris. Don't worry about thawing them completely – they can go straight into the pot frozen.
3. Combine in Stockpot: Transfer the rinsed vegetable scraps to a large stockpot. A stockpot is crucial here – it needs to be big enough to hold all the scraps and enough water to cover them, ensuring maximum flavor extraction. What a journey, right? The pot is where the magic REALLY happens.
4. Add Water and Vinegar: Fill the pot with cold, filtered water until the scraps are completely submerged. Add the apple cider vinegar, which helps to draw out the minerals and nutrients from the vegetables. Trust me, you need this lil' kick.
5. Bring to a Boil: Place the stockpot on the stovetop over high heat and bring the mixture to a rolling boil. Once boiling, reduce the heat to low and cover the pot with a lid, leaving it slightly ajar to allow steam to escape. A gentle simmer is key for developing a rich, clear broth.
6. Simmer Gently: Allow the broth to simmer gently for at least 1 hour, or up to 2-3 hours, stirring occasionally. The longer it simmers, the more flavorful it will become. But don't overdo it, otherwise you'll lose that zen.
7. Strain the Broth: Carefully remove the stockpot from the heat and let it cool slightly. Place a fine-mesh strainer lined with cheesecloth (if desired) over a large bowl or another stockpot. Pour the broth through the strainer, allowing the solids to separate from the liquid. Discard the spent vegetable scraps – they've done their job!
8. Cool and Store: Allow the strained broth to cool completely at room temperature before transferring it to airtight containers. Store the broth in the refrigerator for up to 5 days, or freeze it for longer storage. Label each container with the date it was made for easy tracking.
9. Degrease (Optional): Once the broth is completely cooled, any fat that has solidified on the surface can be easily skimmed off with a spoon. This step is optional but can help create a clearer, cleaner-tasting broth. Seriously, that is the best part, it shows off the hard work!