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.
Pour stock through a stainer and cool.
Once cool store in 1 cup containers and freeze.
Checkout these recipes for using your Homemade Chicken Stock or Broth:
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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.
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.