Homemade Chicken Broth
Save your scrap, freeze your leftovers and combine them all to make INCREDIBLE homemade broth
Convenience is a beautiful thing in many ways. The quick access we have to pretty much anything is something that our ancestors would probably be very jealous of. You don’t even have to go shopping yourself anymore. You can tap a few buttons and bam, someone drops your food off at your door.
But with convenience comes both complacency and lack of motivation. There are SO MANY simple ingredients that you can make at home that take little to no skill, a minimal amount of work time, and the results are 100 times better than store-bought.
Stock and broth is the perfect example of that. This is such a simple process that it’s hard to justify purchasing it at the store. I get it, paying $2.00 on a box of broth vs. spending the time making it yourself seems like a no-brainer, but if you know me you know what I’m gonna say. That extra $2 here and there adds up. Real budgeters and savers know that every dollar you spend adds up. Not to mention, this recipe literally just calls for simmering a bunch of shit together for a long time.
On top of that, you can make this with scraps. Next time you have a rotisserie chicken, just freeze the bones and carcass. When you make something with onion, celery, potatoes and other veggies, save the stems, the roots, the pieces you don't use and FREEZE THEM.
Once you have a large stockpile of veggie scraps and a chicken carcass? Just throw all that shit in a pot and you’ll get up to 128 oz of fresh-made chicken broth. You can freeze it for months, use it immediately, but the best thing about it isn’t just the savings… Homemade broth tastes SO MUCH BETTER than store-bought.
And for all you bouillon people out there that are in my comments, “bouillon cubes are cheaper and work”… you’ve missed the point. They don’t taste as good and if you give me an option to save a bunch of scraps over a period of time and I just have to simmer them all together to make the best broth or stock available? Yeah, you lose that argument every time, pal.
So leave your excuses at the grocery store with your bouillon cubes.
We’re making broth.
Estimated Time: Minimum 3 hours, up to 12 hours (longer you simmer, the better the broth).
Makes: Up to 128 oz of Broth.
Ingredients:
* This varies a bit depending on what veggie scraps you have. The ones to save are celery, carrots, onions, garlic, thyme, rosemary and other herbs. Written below is a blueprint to make basic chicken broth but remember, you can add all sorts of veggies and herbs to yours to make it stand out more.
1 whole chicken carcass or collection of chicken bones, scrap meat and cartilage.
Handful of fresh parsley
1 tbsp of whole peppercorns
3-5 whole carrots cut into big chunks
2-4 celery stalks roughly chopped
1 whole onion cut into quarters (you don’t even have to take the skin off)
4 sprigs of thyme
4 sprigs of rosemary
2 bay leaves
5-6 cloves of garlic smashed
1 tbsp of white vinegar (this helps pull the collagen out of the chicken bones)
From here, you’ll get the full directions, complete with helpful tricks and techniques to make you dangerous in the kitchen. Subscribe and let’s get to work.
