A simple method for a homemade stock that will always be better than store bought.


YIELD
6 to 8 cups

INGREDIENTS
  • Leftover bones and scraps from a whole cooked chicken*
  • 4 carrots, scrubbed and chopped
  • 4 stalks celery, rinsed and chopped
  • 2 onions, sliced
  • 2 cloves garlic, smashed
  • 1 Tbsp. French Style Bouquet Garni
  • about 8 cups water

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NOTES

*For veggie stock, omit chicken and double all of the veggies. Works with any veggies and veggie trimmings.



DIRECTIONS

Directions: Place leftover chicken bones, veggies, and Bouquet Garni in a slow cooker or large pot. Cover with water. In a slow cooker: Cook on low for 8 to 12 hours. On the stovetop: Bring to a boil, then reduce to a low simmer and cook, covered, for 4 hours. Strain stock into a large bowl and discard chicken and veggies. Season with salt & pepper to taste. Use right away as a soup base. Refrigerate for up to 5 days or freeze for up to 6 months.



THANKS TO
Savory Spice Test Kitchen

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