Anyone make chicken stock using scraps??

[RolliePollie]

I'm attempting to make a big pot of chicken stock using scraps that would usually get thrown away. Like, pieces of chicken that are left over after cleaning a piece up. Like the tips on the wings, ets. Or bits of celery, carrot and onion scraps that you usually cut off before slicing. I've been saving these scraps in my freezer and hope to make a big pot of super cheap but tasty stock. Anyone ever try this? How did it turn out?

[doctormom]

I did this with our turkey carcass after Thanksgiving, just dumped everything into the crock pot and cooked on low heat for 12+ hours, strained the stock and discarded the solids - delicious! And cheap!

I think chicken & veggie bits would probably work the same way.

[Thalia]

I use the crock pot, too. I just put a chicken carcass in plus any soup veggies I have on hand: carrots, onions, parsley, that kind of thing. Let it cook all day, then strain. You want to stay away from the cruciferous veggies like broccoli and cabbage, and super starchy ones like potatoes, but otherwise anything goes.

[Monie]

I also make stock in the crockpot after I roast a chicken. I get my crockpot and a couple bowls, then pick the carcass. Most of the meat goes into the bowls to freeze for later. A little meat, the bones, skin, etc. go into the crockpot along with any veggies I want to put in. I fill the crockpot almost to the top with water, then cook it all overnight on low, then strain the broth into a big bowl, which I leave in the fridge all day. At night I take the fat off, then divide up the broth into bowls to freeze.

It always turns out great, and tastes a lot better than the canned broth at the grocery store.

[Semi_Crunchy]

I've only ever made chicken stock this way! Best way to stretch leftover chicken/veggies imo.

[Amys1st]

I do it w beef bones, chicken bones, and turkey bones. Not all at once mind you but fill the stockpot w the bones and carcuss etc. I add old celery, a carrot, an onion cut into 4 pieces, salt, pepper, some herbs and fill w water to cover the stuff. Bring to a small boil and then simmer for a long long time. Strain and freeze into proportions you would need. Done best stock ever and no two are the same!

[Knittin' in the Shade]

yep, I do this - in the crockpot. Carcass of chicken (or turkey) onions (skin and all) random bits of veggies (leek tops, scallion tops, carrots, celery) usually do 4 or 5 cloves of garlic, a glug of apple cider vinegar (helps draw the minerals out of the bones) and then a bunch of herbs (parsley, thyme, whatever else I might have on hand) I do it on low for 16-24 hours or so, until the bones are practically mushy, then strain it all and freeze it in the ball freezer jars. perfect individual portions for when my kids want noodles with broth.

[crunchy_mama]

yep, that's how I do it every week.

[Ruthla]

I do this every week. I save the bones from the whole roasted chicken and keep them in the fridge until it's time to make more soup. I save all veggie scraps too- like the ends and peels of carrots. Sometimes I add a fresh onion to the meat and veggie scraps, and I almost always add a few peppercorns, and a splash of apple cider vinegar, and water of course.

[RolliePollie]

I've never tried using apple cider vinegar before, I'm going to try that. Thanks so much! How much is a splash? Like 1/4 cup or less?

[naupakamama]

And adding bones from teryaki or bbq chicken can add a nice zing too! We keep a "bone bag" in the freezer and when I am inspired, I cook them up as PP have said.

The standard "stock" for chinese dishes is beef, pork, and chicken together boiled for 24+ hours.

Di

[schrocat]

Something else you could do for the stock is to caramelize the vegetable bits in the toaster oven or oven before you throw it into the stockpot. It makes it taste sweeter.

[MissMommyNiceNice]

I make mine over 2 days usually. One GIANT pot and then after it has boiled and simmered for several hours, I strain and put the stuff in a smaller pot (the regular size that comes w/ pots & pans) and put it in the fridge. Then I start it again the next day with new water and dried spices to stretch it even farther.

[Knittin' in the Shade]

Probbaly a 1/4-1/3 cup ACV for my big crockpot

[Thystle]

I do it "bone broth" style too with the apple cider vinegar and in a crock pot for two days.

[milosmomma]

Hmmm, I'm intrigued by the ACV suggestion. This makes me want to go buy a chicken for dinner tomorrow.....

[p.s]

i do this all the time. scaps get saved in the freezer until I have a produce bags worth, then throw it in the crockpot and cook for at least 12 h. turn off, let cool. then strain through cheesecloth. If by the time it's cooled and I'm too tired to strain, I've been known to just turn it back on and let it cook another night. Along with 2 bay leaves.

by scraps I mean any fresh vegetable refuse and raw animal left over.
so the peel of an onion, the ends of onions, any ends of vegetables prepared for dinner, like celery, leek, carrots. the stumps of cabbage.

if i shell raw shrimp, the peels go into the bag. scrubbed potato skins, other shellfish shells.

it all combines to make a nice smelling brew and cheesecloth strains out anything gritty.

very nutritious.

then i use the broth to cook vegetables, pasta, rice, anything that you need a liquid to cook.

[snuggly mama]

I make broth this way all the time.

My kids call it "bone juice"

[Realcraftymama]

Carcass: It's what's for dinner. :