This homemade chicken broth is easy to make and is great for drinking or as a base for soups. Instead of spending money on canned broth, save some money and make your own. It’s easy!
My mother would no sooner toss out a roasted chicken carcass than she would rob a bank. Consequently, neither would I.
But I’m shocked at the number of roast chicken carcasses I’ve seen go in the trash over the years (mind you, I’ve rescued some, too).
Is it because the cooks don’t know how to make chicken stock? Or because they think it is too much work?
Even if it’s a store bought roasted chicken that came home with you in one of those end-of-the-day-what-will-I-feed-my-family moments of panic, you can use it to make chicken stock.
And I promise it’s easy.
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Creating a low sodium chicken stock
If you’re on a low sodium diet, you’re probably not adding a lot of salt to your roasted chickens. Which means that the stock you make from those birds will be a lovely low sodium chicken broth.
Better for the environment
Making chicken stock at home also eliminates the cans that store-bought stock comes in, along with questionable ingredients. Not to mention the environmental issues that come with purchasing a product that may have been shipped halfway around the world.
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- 1-2 roasted chicken carcasses
- 2-4 handfuls of vegetables, roughly chopped*
- Place the chicken carcasses in a stock pot along with the vegetables. Fill the pot with water to within 3" of the top. Bring to a low boil, then simmer (with the lid on, of course). How long, you ask? My mom always simmered for 2-3 hours to get a nice chicken stock, but more and more, I've been letting mine go for a lot longer. I don't like to do this on the stovetop, though, so I make it in my slow cooker.
- If you have a slow cooker, you have the freedom to let your stock cook for a day or two without having to worry about leaving a burner on for that long. Cooking for this long draws out all the goodness of those bones and makes a nice, gelatinous broth.
- To make it this way, simply toss your ingredients in, cover with water, and let it cook on low heat for 24 to 48 hours to create a rich bone broth.
- Use tongs or a slotted spoon to remove the chicken bones and vegetables. If you want pristine broth, you can strain it, but I rarely do.
- Ladle up a cup and enjoy! Divide excess into the freezer container of your choice (mind the headspace if you're using glass) and freeze for later use. I use this homemade broth when I make polenta, risotto, and soups or simply for drinking.
You could follow a specific recipe, but you know how I feel about measuring. My method probably wouldn't be approved by Julia Child, but it works and it's easy.
*This is where you clean out your refrigerator crisper. Pull out the limp veggies you haven't used all week; celery, carrots, onion, garlic, greens - they're all fair game.