Homemade Chicken Stock

For the past few months, I’ve been trying to live on a lot less income than I’m used to. And let me just tell you, it is the opposite of fun. But, I’ve been learning to be much more resourceful. Not only has this saved me money, but it’s been helping to make me eat more natural and homemade meals. I’ve been making a lot more things from scratch, and it’s cut out a lot of processed ingredients.

One thing that I’m super proud of making is homemade chicken stock. I roasted a whole chicken tonight for dinner with some potatoes and veggies. When we were done eating, I used the leftover bones and scraps to make stock. It’s super easy and it uses up ingredients that otherwise would have been thrown out. Plus, since I’m making it myself, I can control the amount of salt and other flavors I include. Here’s how I did it:

Homemade Chicken Stock

  • 1 chicken carcass, plus cooking juices
  • 1 carrot
  • 1 celery
  • about 8 cups of water (enough to cover all the ingredients)
  • 2 tbsp apple cider vinegar
  • 1/2 tsp salt
  • 1/2 tsp dried rosemary
  • 1/2 tsp black pepper

Add everything but the salt to a big stock pot. Simmer for 4 hours. Don’t bring to a boil; it will break down the nutrients in the chicken bones. Strain the broth into a big spouted bowl. Add the salt and pour into jars to store. You can keep it in the fridge for up to a week or in the freezer for up to six months.

During cooking...and after

During cooking and after. Yummy!