I keep a freezer bag where we put onion skins, garlic peels, the woody parts of asparagus, bell pepper cores, celery stubs, anything that might contribute to good stock.

When the bag fills, time to get out the Instant Pot or just the pot. Either works.

Here’s my bag. And here’s the end of a roast chicken.

Put that in an Instant Pot or a big ole pot of any kind. Add water, salt, bay leaf, and anything else you want your stock to taste like.

For the Instant Pot, High Pressure for an hour and a half. For your regular pot, bring to boil and simmer for a long time until it tastes like you want it to taste.

Pour it out, and you’ve got veggie/chicken/bone broth gold.

And you can use it for all kinds of things. This day, I used it for a rice and beans bowl riff. Using what you got. Another pro tip, broth makes you fuller, so you’ll feel all cozy and ready for your afternoon.

leftover rice, beans, crushed tomato, chicken stock, cumin and salt, roast chicken, cilantro, some sour cream, and avocado.