Making Homemade Chicken Stock or Broth is one of the easiest ways to save money. Not only are you saving money by having purchased less expensive cuts of meat with the bone-in, but you are stretching your dollar by then turning it into a better tasting version of chicken stock or broth you can get in the store.
One of the biggest ways I save money on organic chicken is to purchase the cheaper cuts with the bone in. I take the leftover bones and carcass and save them to make a nice rich homemade chicken stock or broth. If I don’t have enough to make a full pot, I throw them into a bag in the freezer to make later.
A key to making a rich chicken stock or broth is to leave the brown onion peel on. It gives the stock a depth of color and flavor that I personally like. In addition, I prefer not to salt my stock. It gives me more flexibility in the recipes I use the stock in later, depending on the ingredients.
Homemade Chicken Stock
1 chicken carcass (leftover from a rotisserie chicken is best)
1 onion, roughly quartered, brown skin on
2 celery stalks, cut into 3 inch pieces, leaves included
2 carrots, cut into 3 inch lengths
1 teaspoon peppercorns
2 sprigs fresh thyme
2 bay leaves
8 cups water
Combine all ingredients into a large stock pot and bring to a boil. Reduce heat and simmer on low for 3 hours.
Once cool store in 1 cup containers and freeze.
Checkout these recipes for using your Homemade Chicken Stock or Broth:
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.