Today I found a half-eaten Costco chicken in the fridge. After making myself a lovely chicken sandwich, I made chicken stock (click here for veggie stock, click here for shrimp stock).
- Ziploc gallon bag of (frozen) vegetable scarps
- Leftover chicken scraps
- 3 liters of water
Preparation: Dump chicken and frozen vegetable scraps into stock pot. Add the water. Reduce heat to low and simmer, uncovered, for hour to two hours (if I make this on my day off, I let it simmer all day on the stove). Pour the broth through a fine mesh strainer into a large heat-proof bowl or pot; discard solids. Store broth in the fridge (for up to a week) in air tight container or the freezer (for up to three months) in freezer safe bags.
Real Life of an MSW 
Looking good. Where can I get some vegetable scarps? 🙂
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I am frugal and anti food waste. I keep all the vegetables scraps from my daily cooking in a Ziploc bag. Which, I keep in the freezer when the bag is full I turn my trash into treasure 🙂
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Jackie is the same
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Delicious!
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It truly is and you can taste the difference when you add it to your soups and sauces 🙂
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One of the reasons I love those chickens is that it makes many more meals when I turn it into stock after:)
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Yes, I love whole roasted chickens it’s the meal that keeps on transforming and providing…lol
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Yup!
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It looks good! I used to save all the chicken bones or meat bones and add vegetables to make soup. Now my husband is doing the cooking, I eat whatever he makes!!
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Hmmm I never thought about saving the bones and how wonderful your husband cooks. I always appreciate the days my spouse cook as well
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The bones have a lot of calcium, I learned from my mom. 🙂
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Its true we learn something new everyday. I did not know that thank your wise mother for sharing that tip 🙂
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