Super easy homemade chicken stock and 3 ways to use it

Most people I know don’t bother making their own chicken stock or vegetable stock for that matter.  But, this super easy homemade chicken stock should change your mind!  Not only does this chicken stock cost next to nothing, it uses your kitchen waste!

So, how can my super easy homemade chicken stock help you reduce kitchen waste?  Well, I save the tops of onions, carrot tops and ends, zucchini tops and tails, broccoli stems, and any odds and ends of herbs to make stock and I use it in so many dishes.  Then, I take that one step further and I either save the bones from chicken I roast or by chicken bones from the chicken shop to make chicken stock.  The bag of chicken bones normally weighs around a kilo and costs $2.

From the veggie odds and ends and the chicken bones, I average around 6-7 litres of chicken stock that I then freeze in 500ml servings ready for when they are needed for soups, risottos, slow cooker meals, stews and anything that needs chicken stock.

But why go to all this bother? Every step you take towards making your own food from scratch lowers the cost and helps to you to make better food choices for your family.  It’s a nobrainer, after the original effort of putting everything in the stock pot, you just let it simmer for a few hours, meaning it is mostly hand off effort.  The end result is the best tasting chicken stock you could have with absolutey no nasties and no additional salt.

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Super easy homemade chicken stock

Prep 5 mins

Cook 2 hours

Inactive 2 hours

Total 4 hours, 5 mins

Author Kylie Archer kidgredients

Yield 6-7 litres

Why buy chicken stock when you can make your own with minimum effort?

Ingredients

• tops and tails of veggies such as celery, zucchini, onions, carrots, 
• 1 kg chicken bones
• 7 litres water
• 2 sprigs parsley
• 2 bay leaves
• 6 black peppercorns 

Instructions

1. In a stock pot combine all the ingredients over medium heat.
2. Bring to the boil.
3. Remove grey scum from the top of the pot as it forms and then simmer for 2 hours.
4. Remove the bones, veggies and herbs from the pot.
5. Cool in the fridge overnight.  
6. The next morning, skim off the fat from the surface and pour into containers to freeze in the required portions.

Courses basics

Cuisine basics

How to use your super easy homemade chicken stock:

• mango chicken
  

  

• chicken taco rice
  
• baked chicken risotto