(Way better than store bought) Homemade Chicken Stock Recipe

Hello friends. So, hopefully you read yesterday’s blog of how to make Crock Pot Chicken (the WHOLE chicken) and you are drooling and ready to go. We can’t let those delicious bones just go to waste though! Before you get started, you will want to be prepared to follow through with Part Two – the oh so yummy (Way better than store bought) Homemade Chicken Stock. It’s ridiculously easy; keep reading.

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Store bought chicken stock gets pricey (not to mention all of the nasty, unnecessary ingredients in a box…go ahead, check your box at home; if you cannot pronounce something, it is likely not good for you). I did a quick Google search and found the cheapest chicken stock (Kitchen Basics brand…a good brand) at $2.69 for 32 oz, with the average being $3.00 for 32 oz.
That ends up being about $.09 oz

Using the recipe below I got 168 oz. of homemade, healthy chicken stock. Now, I spent $8.60 on my 4.3 lb chicken and the rest of the ingredients needed to make the stock I already have on hand in my kitchen as staples.

So, I actually spent about $.05 oz. for homemade (way healthier for you) chicken stock AND got meat from an ENTIRE chicken! It’s a no brainer, huh? Ready to do this? Let’s go!

(Way better than store bought) Homemade Chicken Stock

Facebook Twitter Pinterest StumbleUpon Tumblr Print Friendly Ingredients– Chicken bones/skin/onions/juice (leftover from this recipe) 1 carrot 1 rib celery 1 onion (I used 1/2 of an onion, because that’s what was readily available in my fridge) 3 cloves garlic 4 sprigs of fresh parsley 1/4 parsnip (again, that’s simply what I had in my fridge) 1 tsp sea salt A small dash of raw apple cider vinegar (optional, but helpful in pulling the minerals out of the bones) * You see, the nice thing about this stock is that you can improvise with what you have in your fridge. Don’t be worried if you cannot follow the recipe exactly as it is written here; toss in what you have and you’ll be happy that you did. 🙂

Place all of the bones, onions, and skin from your whole chicken back into the crock pot with the remaining juices. Add the ingredients listed above. Fill your crock pot to about 1/2 inch from the top with filtered (or Brita) water…whatever “good” water you have on hand will be fine. Place the lid on the crock pot and turn it on low. Let it marinate in the crock pot overnight. I usually leave mine in for at least 12, but usually closer to 24 hours (and sometimes even longer…it only gets better with time, so don’t be afraid to let it go) Turn it off and let it cool for an hour or so. Using a mesh strainer, pour the liquid into another large bowl. From here, I use a measuring cup to place 2 cups into individual freezer bags. I also have Baby Bullet containers I fill (each being 4 oz) and another baby food container (like an ice tray, with each being 2 oz). You could easily use ice cube trays, too. Place these in your freezer. I then pop out the individual servings and place together in a labeled bag.

So simple, right?? You can use your stock in sooo many ways! I use mine to cook pasta (check back for an easy homemade recipe soon), in place of water for cooking rice, chicken noodle soup, as a base to saute vegetables, etc. etc. etc. Dream on!

Here is what I made with my chicken last night: chicken straight from my whole chicken, brown sprouted rice, and lightly steamed carrots. Yum!

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Chicken, Sprouted Rice, and Carrots.

Want another easy-peasy crock pot recipe? How about Poor (Wo)man’s Cabbage Soup!?

Just click the picture below for the recipe!

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Until next time…

xoxo,
Jess, aka Scratch Mommy

This post was shared at– Hunk of Meat Monday, Wellness Wednesday.