Homemade Chicken Broth

Hello Friends! Today I will be showing you how to turn vegetable scraps and a chicken carcass into a deliciously nutritious homemade chicken broth.

Here are a couple frugal tips to make this broth for nearly free.

Tip #1: Freeze the leftover ends of various vegetables.

My family eats a lot of carrots, celery, and onions. I take the bits and pieces from the celery tops, carrot shaving, and onion peels and freeze them.

Over time the bag fills up and I use them in my broth recipe making the vegetable portion of the broth free 😊

Tip #2: When you roast a whole chicken or buy a rotisserie chicken, freeze the carcass to make homemade chicken broth.

When I am ready to make a pot of chicken broth the carcass is waiting for me.

As Grandpa always said “Waste not, want not”

I prefer to make my stock in a crockpot so I am not stuck babysitting it for hours at a time.

I place the frozen carcass and frozen vegetable scraps to the crockpot.

This is not an exact recipe – use what you have. Add about a tablespoon of salt and a tablespoon of peppercorns. Lastly, fill the crockpot to the top with water.

I place my crockpot on the screened in porch to keep the heat and smells outside. This day I had two carcasses and enough vegetables for two crock pots worth.

The crockpots are left on High for approximately 16 hours. Then I turn the crockpots off and allow them to slowing return to room temperature.

Once the crocks are cool enough to handle, strain out the bones and vegetables scraps leaving behind a nutrient rich broth. Place in an airtight container and either refrigerate for few days or freeze.