Nothing beats the incredible flavor of homemade chicken stock in my book. Whip it up in large batches and you’ll be enjoying its goodness for months!
I grew up watching my Grandma Kay simmer broth on the stove. She’d collect bits and pieces of chicken bones and vegetables from prior meals and let it boil in a huge stock pot for hours, then masterfully integrate it into something new.
As a kid, the process seemed really complicated and time-consuming (maybe because of the chicken carcass issue); but I’ve since learned just how easy and rewarding making stock can be.
Why Making Homemade Chicken Stock is Worth It
Making your own homemade chicken stock is a huge money-saver.
Think for a second of all the recipes you make on a weekly basis that call for chicken stock: soup of just about any kind, stir fry, white sauce, casseroles…literally all of my favorite dinner foods include some sort of chicken base. I go through 32-ounce cartons of the stuff like candy, and at about $3 a pop that can really add up!
My recipe costs only cents on the dollar and makes use of all the odds-and-ends I would have just thrown away before. Yeah, grocery savings!
Making your own homemade chicken stock is a prime example of waste-free living.
This recipe is a great example of that good old fashioned, Depression-era, “don’t waste anything” mentality.
Everything that went into the pot is something that I would have deemed useless otherwise: carrot shavings, an old, wilted celery stalk, a chicken carcass leftover from dinner…now they have a new purpose!
Traditional store-bought chicken broth often comes in toxic packaging.
Most grocery stores sell chicken broth that comes in either Tetra-packs or cans. Tetra-packs are rarely recycled (only 18% or so are) and many of the cans used to pack chicken broth are lined with BPA-infused plastic. That said, it’s debatable whether or not the BPA-free ones are any better.
Store-bought chicken broth is usually overloaded with sodium.
A 1-cup serving of Swanson chicken broth contains 920 milligrams of sodium; that’s 38% of your daily recommended intake! When you make your own chicken stock at home you have the opportunity to control the saltiness.
Homemade chicken stock has excellent nutritional benefits. It’s great for your gut!
I’m sure you remember your mom telling you to drink chicken broth when you were sick. Well, there’s a good reason for that! The gelatin in bone broth actually protects and heals the lining of your digestive tract, which aids in the digestion of nutrients. True story.
Homemade chicken stock also:
- reduces the white blood cells in your body that cause flu and symptoms
- stimulates the growth of new collagen
- encourages gorgeous hair, skin and nails
- and strengthens your bones!
Pretty cool, huh?
My Homemade Chicken Stock Recipe
Making homemade chicken stock is seriously so simple. All you need is a leftover chicken carcass (save it after roasting), scraps of vegetables you probably already have in your fridge, and a huge stock pot.
- - Bones and leftovers from a cooked chicken carcass
- - 1 Carrot (or a handful of carrot peels)
- - 1 Onion, roughly chopped in chunks
- - 1 Celery stalk, cut in chunks
- - 1 Leek, cut in chunks
- - 1 Parsley bunch
- - 3 Bay leaves
- - 1 Tablespoon salt
- - 1 Teaspoon pepper
- - Water to cover
- 1. Set your chicken carcass into the bottom of a large stock pot.
- 2. Prepare your vegetables. Roughly chop each vegetable item into chunks and toss over the chicken.
- 3. Add in herbs and spices.
- 4. Add water to cover.
- 5. Bring to a boil and simmer for 2-4 hours – the longer the better!
- 6. Once simmered, strain the broth mixture and reserve the scraps for your compost pile.
- 7. Chill in the fridge and skim the risen fats if desired.
- 8. Store your stock in the fridge or freezer in a reusable container. Make sure to write the date somewhere on the lid!
Never miss a post.
Subscribe to get my latest Zero Waste tips by email!