Pantry Basics: Homemade Chicken Stock/Broth

I've seen a number of different blogs talk about how they've gotten canned chicken stock for .20 to .50 each, but there is a way to get it for FREE! And it epitomizes the "cottage mentality" of using what you have!

I keep a baggie of trimmings from carrot, celery, and onion in the freezer that I cut off as I am using these vegetables for salads and other meals (you know, the ends that would otherwise be thrown away). They stay in the freezer until I have enough chicken pieces to make a broth. These could be neck and wing pieces that I also keep in the freezer and/or a carcass from a roasted chicken meal.



When I have enough chicken (usually to fill half a soup pot), I throw it in a 6-qt (or larger) pot with the vegetables and add some whole peppercorns. Some people add whole garlic cloves and like the flavor, but I want my broth to be more flexible, so I keep it simple and straightforward.

*You see a whole breast in this picture, because I'm also making chicken soup at the same time - I'm going to pour some off for the soup, and freeze the rest for the broth. I'll post the chicken soup tomorrow.



Fill the pot with warm water (just to lessen the stove's work to heat it up...) just covering the chicken. Bring to a boil, and then reduce heat to keep it at a slow simmer for a couple of hours. You can do it in an hour, but the longer you can cook it, the better flavor it will have. I leave a lid on slightly ajar.

When the broth has simmered, strain the broth out INTO A CONTAINER. Yes, I have just dumped the chicken in the colander before and watched my broth go down the drain before I realized it...Please don't do it. :-)

Pour the broth into freezer containers. These are quart size, but if you want a size to equal a store can, a pint container would be the closest.

I have enough from this batch for a soup pot for the chicken noodle soup and 2 quart containers, a pretty good amount for about 5 minutes of my time.

It's true I have to microwave the broth first, so it may not be as convenient as a can or box, but I know what is in it (simple), I used up what would have been thrown away, AND I have a better tasting product. To me that is a winning combination!

Look tomorrow for how to take this broth and the chicken I cooked in it to make a tasty chicken noodle soup that we had last week when we were all sick in our house. Oh how it hit the spot!

But for now, get your baggies in the freezer, ready to hold all of your trimmings to make your own "gold" (broth)!

Jami