Low-Waste Homemade Chicken Stock
Use your vegetable and chicken scraps to make a rich, low-salt homemade stock for the base of all your soups.
Equipment
- Large stock pot and a Strainer
Ingredients
- ½-1 gallon frozen vegetable scraps
- 1 chickens worth of bones, skin, fat, and extra meat
- 2 teaspoon whole peppercorns
- 2 bay leaves
- 5 quarts water or enough to cover all scraps in your pot
- salt to taste
Instructions
- Place vegetables and chicken in the bottom of a large stockpot
- Pour enough water into the pot to cover all scraps
- Add in peppercorns and bay leaves
- Bring pot contents to a boil
- Reduce heat to low and simmer, very lightly, for 3 hours, uncovered
- Strain stock to remove all scraps. You can use cheese cloth to create a clearer stock if desired.
- Salt stock to taste. Remember that this is a base and should not be excessively salty.
- Allow to cool in the fridge overnight
- Separate stock into volumes that you'll be likely to use and freeze
Tried this recipe?Let us know how it was!