Frugal bone broth

This is not a recipe, but more of some useful tips for making bone broth:

• Save bones from roasts and toss them in the freezer. for making future batches of bone broth.
• Keep the peels of vegetables such as carrots and celery and the stem of cauliflowers in a bag/container in the fridge.  Same goes for outer layers of onions.  But don’t use vegetables that are going bad!
• When you’ve amassed a sizeable quantity of vegetable trimmings, put them together with the bones in a big stock pot, add a tablespoon of apple cider vinegar, 1-2 bay leaves and water.  Bring it to boil and let it simmer for about 24 hours.  Strain and use or freeze.  If the vegetables look like they’re still up for another round, add fresh water and make another batch of bone broth.  Very little goes to waste!