As soup season approaches, learning how to make your own chicken stock from frozen food scraps at home is a delicious and easy way to reduce waste and save money. Here's our simple guide to DIY stock from environmental advocate and founder of Suelo Suelo, Corinne Rivera, that’s full of rich flavor and nutrition and can be made in your Stock Pot using things we’d normally throw away.
Prep Time: 5 Minutes
Cook Time: 3-6 Hours
- Onion scraps (peels and ends)
- Celery scraps (leaves and ends)
- Carrot scraps (ends and peels)
- Parsley scraps (stems or wilted leaves)
- Chicken bones or carcass (most skin removed)
- 10 cups water (or more, if it can fit)
- 1 teaspoon black peppercorns
- 1 teaspoon kosher salt (optional)
- 1 bay leaf
Save your veggie scraps in a large bag or airtight container in the freezer. While you can absolutely experiment with other veggie scraps than the ones listed in this recipe, avoid vegetables with a ton of overpowering flavor such as bell peppers, Brussel sprouts, and kale. Once the bag is full, you’re ready to make your stock.
Add the contents of your bag to your Stock Pot.
Cover the bones and scraps in the pot with water, leaving 2-3 inches of room at the top of the pot. Add some whole peppercorns, a bay leaf, and a teaspoon of kosher salt.
Bring to a boil, cover, and reduce the heat to low. Simmer covered for a minimum of 3 and up to 6 hours for maximum flavor.
Turn off the heat, remove the lid, and allow to cool for 15-20 minutes so it’s easier to strain.
Strain the stock and remove the remaining chicken bones from the veggies.
Compost the leftover vegetables and throw the bones in the trash (bones are extremely hard to decompose unless composted in an industrial facility).
Once you've made your broth, try it out in a twist on a cozy classic with our Lemony Orzo Soup.