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[…] Noodle Soup is the ultimate comfort food. Especially when it is made with Homemade Chicken Stock. Just look at it: the perfect […]
[…] Lentil Soup is an simple, savory, and healthy soup. Oh and it is also pretty inexpensive. The only ingredient that is not a normal staple in our pantry are the lentil beans themselves and I can usually pick up a bag at my local grocery for around a dollar. This has a few more ingredients than my basic recipes, but as I said, most are staples I almost always have on hand. If I happen to not have chicken stock on hand, Lentil Soup is one of the recipes that goes on my weekly plan when I make Homemade Chicken Stock. […]
[…] Homemade Chicken Stock (adapted from Faithful Provisions) […]
Kelly- Like you, we love homemade chicken stock. One way I make it even more of a money-saver is by keeping a “trimmings” bag in my freezer. When I cut up onions, celery, carrots, fresh green beans, zucchini, yellow squash, green onions or parsley, the ends, peels and trimmings all go into a freezer bag. When I am ready to make stock, I don’t use vegetables that might be used for eating, and use the trimmings instead. I don’t keep anything that is too strong, like cauliflower or broccoli, but, like you posted, I do keep those yellow onion skins that give the stock such a deep color. Now that one of my sons has become a vegetarian, I get even more use from the contents by roasting some and making roasted vegetable stock from it. Good stuff!
Amanda – What a great idea! I will remember that and start doing it myself.
I do the same thing! But I actually keep all my trimmings, even broccoli – I like the nice flavor that the broccoli pieces add. but, I usually have a small amount of broccoli since we eat most of it. I am weird about my chicken as it is so I generally trim off all the fat and skin (and sometimes end up cutting some meat off too) when I separate and freeze the meat. I save the meat trimmings, even the fat and toss them in my freezer bag… when it comes time for a stock… I toss it all in. After I have strained my stock, I add one more step where I leave it in a bowl in the fridge overnight first. It causes any fat to rise to the top and harden… I scrape that off and then freeze in 8 oz portions.
Rachel – I have never thought of using broccoli, can’t wait to try that too. I love everyone’s ideas on chicken stock!
Thank you so much for the info and tips on chicken stock!! While I try to only buy stock on sale (with coupons!), this is a much more affordable option. Thank goodness for freezers!! I will be doing this from now on.
and I promise it will taste SO much better!
I also add a bit of garlic to my broth…great to keep everyone healthy!
I like to use the carcass from a store-bought rotisserie chicken. It flavors the stock enough that I really don’t need to add any seasoning.
Sharon – That is a great idea!
I am making this right now. It smells so good in here! Thanks for sharing.