Homemade Chicken Stock for Pennies: Step by step instructions on how to make homemade chicken stock on the stove, Slow Cooker, or Instant Pot. 
Cooking Basics: How to Make and Store Homemade Chicken Stock for Pennies:
I am about to CHANGE YOUR LIFE!! You are about to learn how to make homemade chicken stock (well actually this works with for turkey, beef or vegetable stock as well) with kitchen scraps. YES, kitchen scraps!!
That is one ingredient needed for stock (the definition of stock is that it is made from bones verses meat–giving the liquid a much richer quality.)
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The other ingredient you need–brace yourselves….your kitchen scraps.
Trust me, I have not gone off the deep end with this one, the very things the majority of people toss into the trash, is all you need for rich and flavorful stock.
So here is one of my best money/time saving tips for cooking:
- Get a gallon size bag that is freezer safe. Every time you chop an onion, peel a carrot, or chop celery place the scraps and skins in this freezer bag. And add to it as you collect more scraps and store in the freezer. Chopping herbs? Toss the ends or wilted pieces into your scrap bag. Trimming asparagus? Toss those woody ends into the bag. Dicing veggie for a vegetable platter–toss in the ends of the veggies.
- Once you have roasted chicken, be it a whole chicken or just chicken breasts, you are ready make chicken stock.
Making the Chicken Stock:
- Place all your scraps and bones into the pan of your choice. You can see that for this batch of stock, I had carrot peels, onion peels, pepper pits, bay leaves, bones and rosemary to make this stock.
- Cover with cold water.
- Add 3-4 tablespoons kosher salt and 1 tablespoon pepper. I like to toss in a bay leaf or two as well.
- Bring to a boil. Reduce heat to simmer and allow to cook for at least 3 hours or longer. (If using your crock pot–cook on low for 8-10 hours).
- Strain out the solids.
- Cool the broth and store in the fridge overnight.
- Skim off any fat that has risen to the top with a slotted spoon (this step is not necessary, but I prefer to remove the tiny bit of solid fat.)
- Store in 2-4 cup freezer safe containers.
I like to use my large 8 quart pan with a colander/steamer insert. (This means I can strain out the solids extremely easy–but if you don’t have one of these inserts, a large stock pan or even an 6-8 quart crock pot will work.)
Slow Cooker Instructions: Place your scraps, bones, and seasonings in the slow cooker and cover with water. Turn to low and let simmer 10-12 hours. I like to do this overnight.
Instant Pot Instructions: Place your ingredients in the insert for the Instant Pot. Turn the vent knob to “steaming.” Set to Soup and set timer for 60 minutes.
Storing the Stock:
Once the stock has cooled, I measure out the stock into several 2 and 4 cup freezer safe containers. (I find that a recipe typically calls for 2 or 4 cups of broth at a time.) I also place some in glass jars to store in the fridge for use during the week.
For me, one batch typically yields 24 cups of stock.
Insane, right?!!
I just used things I was going to throw away to make something much more flavorful than I could buy in a can. And it was just about FREE!! I just had to provide the water and salt and pepper 🙂
This takes no time at all (it can be done in the crock-pot while you are at work!) and ingredients you already have. So PLEASE stop wasting your money and make your own stock.
Then you will have money left in your grocery budget for chocolate or wine, or whatever suits your fancy!!
chanelle says
That’s exactly how I make my chicken stock. I save all my bones and kitchen scraps in the freezer and simmer. I do simmer for a longer time though- if you let it simmer even longer you get more gelatin out of the bones, which is super good for you. I usually do 24 hours in the crockpot or 12 hours on the stove.
Kristen Chidsey says
Yes, the longer you can simmer the better.
Julie V. (Somebody's Dinner) says
Yes! This is exactly what I need to start doing and freezing in 2 or 4 cup containers! This will definitely help me cook healthier and cheaper soon. I love cooking things in broth and too often end up just using bullion.
Also, thanks for coming by the Retro Re-pin Party. This has been pinned to our party board.
Kristen Chidsey says
Cheaper and Healthier, can’t beat that!
Stefanie @ Calledhis.com says
LOVE this! Not something I would instinctively know how to do that’s for sure!
Kristen Chidsey says
You bet Stefanie. I have learned from trial and error 🙂
Emily Marie says
I love how you showed what you actually used. It makes me more comfortable to use scraps if I know (and can actually see) someone else doing it. I will definitely be giving this a try soon!
Kristen Chidsey says
Emily–I am so happy to inspire you. And yes, I always make my stock with just scraps 🙂
Miz Helen says
I love homemade chicken stock and this recipe looks very good. Hope you are having a great day and thanks so much for sharing your awesome post with Full Plate Thursday.
Come Back Soon!
Miz Helen
Jaren (Diary of a Recipe Collector) says
Such a great idea! Thanks for linking up with SNF! Pinned to our party board!
Kristen Chidsey says
Thanks Jaren. Love the party!!
Deborah Davis says
Thank you so much for sharing your versatile homemade chicken soup recipe with us at the Healthy, Happy, Green and Natural Party Blog Hop. I appreciate it!
Linda says
I just pinned this to use in the future. I want to start making my own soup stock.
Kristen Chidsey says
Thanks Linda!! You will be so amazed at how much money it saves you!
Kristin says
Kristen,
What is your favorite brand/type of freezer container split or degrade with use?
Kristen Chidsey says
I love Ziploc freezer containers–they work well and they are inexpensive when they go on sale. I also will use freezer bags (any brand) to save space at time as well.
Mike C says
Does the chicken need to have been cooked or can you start with raw. I have done removed from thighs
Kristen Chidsey says
Hi Mike, there is no need to first cook the chicken for safety reasons, as you cook the chicken stock for long enough to kill salmonella. I use bones from pre-cooked chicken for convenience (because I am already baking/cooking chicken) and I will say roasted bones do add more flavor to your stock.