The Ugly Bag

How I Turn Kitchen Scraps into the Best Bone Broth of My Life

There’s a bag in my freezer that my husband calls his favorite thing.
It’s not sourdough or dessert. It’s not a meal prep miracle or a Pinterest-worthy recipe.
It’s a Ziplock bag full of vegetable scraps and bones.

We call it The Ugly Bag.

I read about the idea years ago, somewhere, from someone, and it just stuck. The concept is simple: instead of throwing away all the little bits from cooking, I toss them into a bag in the freezer. Once it’s full, I dump the whole thing into my crockpot and make bone broth.

Not only does it taste amazing, but I also feel zero guilt about wasting good food. And that’s a win all on its own.

What Goes Into My Ugly Bag

My cooking is pretty rooted in whole foods, which means I chop a lot of fresh produce, and end up with a lot of usable scraps. Here's what usually makes it in:

• Carrot ends

• Onion skins (adds a beautiful color)

• Garlic pieces too small to chop

• Garlic skins

• Celery ends and leaves

• Zucchini tips

• Outer cabbage leaves (wilted is fine, slimy is not)

• Broccoli stalks

• Herb stems or dried-out leftovers

• Ginger peels or ends (I love the slight spice it gives the broth)

• Jalapeño ends (use with caution, I've added too many before and it overpowered the whole thing)

• Bones from steak, chicken legs or wings, and rotisserie chickens

• A few chicken feet (they add collagen and make the broth extra rich)

Once the bag (or two) is full, which usually takes me a week or two, I dump everything into my slow cooker and let the magic happen.

How I Make My Bone Broth

1. Dump the entire contents of the ugly bag into the crockpot.

2. Add a few peppercorns and any fresh or dried herbs I find in the fridge or the garden.

3. Cover everything with water.

4. Add a splash of vinegar. I use apple cider vinegar, but honestly, anything works.

5. Cook on high for a few hours to get things going, then switch to low overnight and through the next day.

By the time I get home, the house smells amazing. I don’t add salt or extra seasoning, the bones usually have enough. And the veggies bring a ton of flavor on their own.

How I Strain and Store It

Once the broth is done, I pour it through a large colander to catch the big pieces, then strain it again using a finer mesh strainer to get it nice and smooth. I ladle it into mason jars and store them in the fridge.

Some people always scoop the fat off the top once it cools. I don’t always do that. It depends on what I plan to use it for. My husband likes to pop it into the microwave (which I hate but marriage is about balance, I can’t take everything away from him) stir the fat back in and drink it straight from the jar.

How We Use It

• Heat and sip as-is with a pinch of salt or cayenne

• Use instead of water when cooking rice for added flavor

• Stir into simple soups to give them more depth

• Add a splash to leftovers when reheating

• Basically anywhere you’d use broth or water when cooking

5 Real-Life Benefits of Bone Broth (or Veggie Broth)

1. Reduces waste
   Turns scraps and bones into something valuable, less guilt, fewer trash bags.

2. Saves money
   Store-bought broth adds up. This is free, minus the vinegar and electricity.

3. Boosts nutrition
   Bone broth is rich in minerals and collagen. Even veggie broth adds nutrients and depth.

4. Supports digestion
   The gelatin from bones (especially chicken feet) can be soothing to the gut.

5. Adds flavor to everything
   Broth makes simple food taste like it took a lot more effort than it actually did.

The Ugly Bag might not be pretty, but it’s one of the best habits I’ve ever picked up. It’s low effort, low waste, and the reward is golden jars of broth that make every meal just a little bit better.