I have been making my own chicken stock for many years. It is super frugal and easy to do and you will never have to buy a can ever again! All you need are chicken parts (bone, skin, fat), a slow cooker or instant pot and veggie scraps. When cutting your veggies save the ends in a freezer bag until you collect a good amount for a pot of stock. Onion, scallion, celery and carrot ends work well for stock as well as the bones from a rotisserie chicken that we used up for other meals. Using all of the parts of the chicken is good for stock. You can freeze it for future sauce, stew and casserole recipes like my CHICKEN BROCCOLI CHEDDAR SOUP or my TACO SOUP. I use 16-32 oz. mason jars or up-cycled pasta jars with plenty of room left at the top for expansion. Here is how I do it!
- batch of bones, skin and fat from cooked chicken or beef
- 12 cups of water
- veggie scraps (celery, onion, scallion, carrot)
- Put all of the bones and the scraps in a 6 quart crockpot or instant pot.
- Add in 8 cups of water to the pot and pour over bones and scraps.
- Cover and cook on low in the crockpot or instant pot on slow cook for 12 hours.
- Add in 4 more cups water (or until full again) and cook for another 12 hours for a darker and more rich broth.
- Allow the stock to cool and then strain all of the bones and scraps using a strainer and funnel into 16-32 oz. mason jars.
- Leave 1-2 inches at the top of the jar if freezing to allow for expansion. You can also save in ziptop bags.
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