Alright look, I’m gonna square with you. I hate wasting money as much as I hate wasting food. I’ve been making my own chicken stock for decades now. Sure you can pay $2 for a carton of anemic broth in the grocery, but why would you when it’s so easy and cheap (read: free) to make. How? By eliminating food waste.
Now, I will tell you upfront, that if you don’t have the scraps I’m calling for, you might have to input some groceries into the equation. So let’s talk process first.
Every time you cut an end off your carrots or celery, whenever you peel potatoes, de-stem your mushrooms, strip the outer layer off your onions: save. those. scraps. Yes, the onion peels and root ends, all those russet peels, every limpy stalk of celery. Get yourself a gallon-sized freezer bag and stow all those veggie scraps. They’re gonna become the base of your stock. Now once that bag is full, you can stop here and make an intense veggie stock. Tasty and vegetarian.
However, we’re talking chicken stock. So next time you roast a chicken, or splurge on a rotisserie, eat all that delicious chicken, but save the carcass. Maybe don’t clobber your family for their leg bones. But hey if you can swipe those before they hit the garbage? Go for it. Make sure the bird is picked clean to your best ability so none of that cooked chicken goes to waste, because we’re about to make some kitchen magic.
If you’re not ready to start the stock process, freeze the carcass until you are. If you have a jumbo slow cooker, you can probably fit two carcasses in there, with a little creative breaking down the shape. And yes, we’re talking slow cooker directions today. There is a stovetop method which is also wholly valid, but I am lazy. And I am also betting you’re more likely to have a slow cooker than a stock pot.
Into the slow cooker, add the chicken bones and your bag of veggie scraps. If you’re missing the scraps, toss in two carrots, two stalks of celery and an onion. Don’t peel these, just cut them into chunks and add them in. Add a bayleaf and some peppercorns if you have them. Not required. Also not required but great for really getting every lick of nutrition out, a tablespoon of apple cider vinegar. Again, optional. Cover the contents with water. Set on low. Walk away and let it do its thing for 24 hours. Yes. 24-hours. Strain out the solids and voila! You have your own stock for cooking or soups without having to resort to buying cartons at the store.
I store the stock in my fridge in glass canning jars and use it almost immediately. If you need to store it, I advise letting it cool off completely, skim off the fats if you want, and then pour into freezer bags. Add those to the freezer laying flat for easier storage and faster thawing.
I’m including a recipe card for anyone who forgot the quantities needed if the scraps bag is empty, but honestly, the scraps bag will end up making the best stock you can imagine. The depth of color will vary on if the skin of the bird was also included, as well as if mushrooms or potato peels are in the mix.
Ingredients
- 1-2 chicken carcasses
- 2-4 carrots
- 2-3 stalks of celery
- 1 large onion
- 1 bay leaf (optional)
- 1T peppercorns (optional)
- 1T apple cider vinegar
Instructions
- Place all ingredients in slow cooker.
- Cover with water.
- Cook on LOW for 24 hours.
- Sleep, read books, play games, go to work while you wait.
- Strain solids out and store in fridge or freezer.
