Zero-Waste Bone Broth


  • Veggie scraps - Carrot skins/ends, onion skins/ends, potato peel + celery
  • Chicken Frame/leftover bones 
  • 1x Garlic bulb - Halved
  • 2x Tablespoons Apple Cider Vinegar
  • Herbs from the garden/fridge
  • Filtered Water


  • Add carcasses/leftover bones to an extra-large stockpot
  • Add veggie scraps + garlic bulb
  • Top with 8 litres of filtered water or until the water is at the top of the pot ensuring all bones/veggies are covered
  • Add Apple Cider Vinegar
  • Bring the pot to a boil and then turn down to a gentle simmer and leave for approx 12-24 hours. (The longer the boil the more nutrient-dense the broth becomes.)
  • Keep topping up the water if you want to keep the high volume of broth.
  • Add in the herbs 1 hour before finishing.
  • Strain the broth into jars (leaving enough space for expansion - if freezing)

Enjoy the gut-healing broth warm in your insulated Fressko flask.