Homemade Chicken Broth

We cook a lot in our house (at least 4 times a week). Sometime I get adventurous, like the time I made gyro meat and tahini sauce from scratch for homemade gyros. They were amazing, but too much work. Other times it’s a game I like to play called what can I make with the random things in the pantry and fridge, I mostly win. Mostly is the keyword here.

For Christmas I decided to cook my first whole Chicken. I found a rosemary chicken recipe that I was excited to use. The chicken was great so I decide to save the carcass in my freezer for making chicken stock at a later date. And in the mantra of zero waste I started saving the scraps from onions, garlic, carrots, and celery and was storing in my freezer.

Rosemary Chicken

Yesterday was the day! I pulled the chicken and leftover scraps out of the freezer. Filled a pot with water and started cooking. About 4 hour later I have almost 5, 24 oz jars of stock.

Homemade Chicken Stock

Tips:

  • Instead of throwing away your leftover onion, garlic, celery & carrot scraps put them in a glass jar in your freezer
  • Do the same thing for meat bones
  • Substitute the stock for recipes that call for a cup or two of water like rice or quinoa
  • You can use the onion peals, but it can add a bitter flavor to the broth
  • Store the stock in the fridge or freezer in a reusable container. These are the 24 oz jars I use which are also great for bulk grocery shopping because they have a wide lid.
  • Make sure to write the date somewhere on the container
  • Enjoy!

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