- You can use raw or cooked scraps, or a mixture.
- You can save bones in the freezer until you’re ready to make stock.
2. Pour cold filtered water into the stock pot until the chicken is covered, then add another inch or two of water.
3. Add vegetables.
- I usually add a carrot (cut in half), an onion (quartered), a peeled garlic clove, a bay leaf, and 3 whole peppercorns, but you can do without any of those, and it will still turn out great.
- You can even the peelings from washed carrots and onion tops instead of using whole vegetables! I’m usually not on top of things enough to have saved my scraps, though.
4. Bring to a boil, then simmer gently.
- Simmer with lid tilted.
- Simmer for 2-12 hours.
- Salt to taste.
5. Cool, strain, and store.
- Strain through a fine mesh strainer, or cheesecloth. Discard bones and scraps.
- Store your liquid gold in mason jars or other containers (preferably glass).
- Freeze some in ice cube trays for when you just need a small amount to add to a recipe.
- The stock should last almost a week in the fridge, or for several months in the freezer.
- Liquids expand when frozen, so be sure to leave an inch of space at the top of your mason jar before freezing.
- If you usually only cook boneless chicken breasts, don’t despair. You can even use the bones from a store-bought rotisserie chicken, or the bones from leftover KFC.
- You can also make stock in a crock pot. Follow the steps above, but use a crock-pot set on low.
- It’s super-easy to cook a whole chicken in the crock pot, shred the meat for soups, casseroles, or tacos, and then return the carcass to the crock pot to make stock. See here for details.
- For lots of nutrition facts and tips, check out this extensive post on Kitchen Stewardship.
- One of my favorite soup recipes to use this stock in.
Do you make bone broths? Share your tips and tricks in the comments!
Amy teaches ESL Writing and American Pop Culture at Taylor University. She and her husband, Jack, met while teaching English in Southeast Asia. After three years living in international community in Seattle, they settled in rural Indiana with their two little children. Amy loves dabbling in gardening and composting, baking sweet things, repurposing through sewing, and making all kinds of things from scratch. She also blogs at Making All Things New and for Christ and Pop Culture.