Frugal Tip: Use Chicken Carcasses To Make Your Own Broth

Homemade Chicken Broth

Here’s a frugal tip sent in by a reader.

I make chicken stock almost every week. If I buy a whole chicken I skin it first and then save the legs, thighs and wings and some of the breast for another meal and use the backbone and some of the breast meat to prepare a chicken stock.

I cook the bones and breast meat in water with some celery, onion, garlic, ginger, salt and pepper to taste. Drain the stock and cool it. I refrigerate it overnight I scoop off the excess fat which comes to the top.

Shred the chicken pieces to add to my soup.

I ususally prepare this stock to make chicken sweet corn soup.. but you can use it however you like.

I sometimes get a bag of chicken bones at Chinese stores for $1. The bag usually contains the bones of atleast 3 or 4 whole chickens.

Hope this helps you..

– Michelle

Thanks, Michelle!

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  1. Mia says:

    Great tip on how to get the meat and bones to use for stock! I’ve only ever made beef stock once and it was delicious!

    Another tip to add… stock does freeze very well. After the stock has cooled, put a freezer bag in a jug and pour the stock in. Then squeeze out all the air and freeze them in one flat square. Or if you want stock that is easy to portion out after being frozen, first freeze them in ice cube trays and then pop the cubes out and stick them in freezer bags.

  2. Elaine says:

    I have been doing this for years! I can’t remember the last time I cooked a chicken and didn’t make stock with the bones! I do the same with beef.

    The other thing I do is freeze vegetable tips and ends (throw aways) when cooking other dishes. Restaurants do this as well. As long as they are cleaned, I throw all the ends of peppers, celery, etc. into a ziploc bag, label it “Soup Stock” and next time I make stock I throw the whole bag in frozen and makes amazing soup stock!!!

  3. Katherine says:

    I too have been doing this for years.

    You can usually get chicken quaters on sale for .99cents per/lb so I stock up on those for stock, lol.

    I use 2 celery hearts, 2 carrots, an onion, 2 cloves of garlic, a bay leaf, some allspice balls and of course some chicken. When using quaters I usually use 2, depending on their size.

    Try making stock in the slow cookers, set on low and forget it.

  4. travelgeek says:

    I also do this with the bones from store prepared rotisserie chicken. Slice off all the meat, including those from the quarters, and toss them into the pot with stuff mentioned above.

  5. LPC says:

    I save them up and make chicken stock (I also buy turkey parts, which can be had for really cheap). I use a pressure cooker and it’s done in about 1/2 hours, 45 minutes. I find it’s cheaper, better tasting than the prepared boxed chicken stock. It’s also healthier because I use only 1 tbsp of salt for two litres of chicken stock.

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