Scrappy Stock Homemade Chicken Stock from Scratch
Recipe Introduction: Scrappy Stock!
Ever stare at a roast chicken carcass and think, "There must be something I can do with that?" Honestly, me too! This Scrappy Stock: Homemade Chicken Stock From Scratch (and Scraps!) recipe is your answer.
It's flavorful, sustainable, and good for your pocket. It is also one of those household hacks that makes you feel like a kitchen wizard.
Homemade Stock: The Sustainable Secret
This chicken stock isn't just delicious; it's resourceful! Originating from the need to use every last bit of food, it’s a sustainable cooking practice that dates back generations.
It is easy medium difficulty, taking around 4- 6 hours to simmer, and yields roughly 8 cups.
Health Boost & Perfect Occasion
Chicken stock is packed with collagen, amazing for your joints and skin. Make a big batch for flu season to boost your immune system.
This homemade stock is special because it uses what you'd usually toss, making it a zero waste kitchen hero!
What You'll Need
Okay, right then, let's brew up a cracking list of ingredients! Here's what you'll need: a leftover chicken carcass (or chicken bones), vegetable scraps (onion ends, carrot peelings, celery bits), aromatics (bay leaves, peppercorns, thyme, garlic), water, and a splash of apple cider vinegar.
We are starting to get our up, pip pip, cheerio!
Now, what equipment do we need? You'll need a big stockpot, a sieve, and a container to strain the stock.
My "Aha!" Moment
I remember the first time I made this. I was so chuffed with myself for turning scraps into something amazing.
The aroma filled my kitchen for hours, a real frugal food ideas moment!. If you are looking for some kitchen saving tips this recipe is for you.
It is the perfect DIY broth recipe.
Ingredients & Equipment: The Tools of Our Tasty Trade
Okay, right then, let's brew up a cracking list of ingredients! Making homemade chicken stock isn't scary. It's more like a friendly chemistry experiment in your kitchen.
We're using vegetable scraps and the remains of a roast chicken - a proper bit of sustainable cooking , innit? Plus, you'll feel like a total legend for turning trash into treasure! These are the ingredients, and then some household hacks we use in the kitchen, to make the kitchen better.
Main Ingredients The Heart of the Matter
- Chicken Carcass: 1 leftover from a roast or 2-3 lbs (900g-1.3kg) chicken bones.
- Veggie Scraps: Roughly 2 cups (500ml) . Onion ends, carrot peelings, celery bits you get the idea.
- Aromatics: 2 bay leaves, 1 tbsp (5g) black peppercorns, 1 tsp (5g) dried thyme, 4-6 smashed garlic cloves.
- Liquid: 12 cups (3 liters) cold water. 1/4 cup (60 ml) apple cider vinegar (optional).
For the chicken, quality doesn't matter too much since it’s already cooked. The beauty of this stock is that we are cooking with leftovers ! With the apple cider vinegar, it does help to draw out those minerals and make the stock extra healthy.
Seasoning Notes: The Flavour Boost
Don't be shy with your aromatics! The bay leaves, peppercorns, and thyme are a classic combo, like fish and chips.
They create a warm, inviting flavour. I sometimes throw in a tiny pinch of red pepper flakes for a little kick.
Also, dried herbs are totally fine here.
Out of thyme? A bit of marjoram or savory works in a pinch. Honestly, I usually just eyeball it and hope for the best.
Equipment Needed: Keep it Simple
- Large Stockpot (at least 8-quart/8-liter). A big one is essential!
- Fine mesh sieve or cheesecloth lined colander.
- Large bowl or container.
Don't have a fancy sieve? A colander lined with a clean tea towel works just as well. The key is catching all those little bits of bone and veggie.
This is definitely one of those frugal food ideas .
A quick word: Making DIY broth should be fun! Don't stress about being perfect. Just chuck it all in, simmer away, and enjoy the process.
And that is it, a beautiful chicken stock! Pip pip, cheerio!
Scrappy Stock: Homemade Chicken Stock From Scratch (and Scraps!)
Okay, right then, let's brew up a cracking pot of chicken stock recipe , using bits that would otherwise hit the bin.
Honestly, this is how my Nan used to do it. This isn't just any stock, right? This is proper homemade stock packed with flavor, and good for the planet too!.
With a few household hacks , you will cut costs. We're talking a deeply flavorful elixir that will transform your cooking and your understanding of frugal kitchen saving tips.
Prep Like a Pro, Then Get Cooking!
First things first, let's get organized. Chop your vegetable scraps cooking roughly. Aim for similar sized pieces. Got a leftover chicken carcass? Give it a once over, making sure there's not too much meat still clinging on, unless you don't mind that.
Safety wise, just remember hot liquids and a big pot demand respect!
step-by-step to Stock Perfection
- Grab your chicken bits, veggie scraps, aromatics, and 1/4 cup (60 ml) of apple cider vinegar (optional, but adds a nice zing ), and toss them into your large stockpot .
- Pour in 12 cups (3 liters) of cold water. Make sure everything's submerged.
- Bring it to a gentle simmer. Then, reduce the heat to low. You want a barely there bubble.
- Skim off any scummy foam that floats to the top. This makes a clearer stock, but don't sweat it if you miss some.
- Simmer for 4 to 6 hours . Peek every now and then to make sure the water's still covering everything, and add more if needed.
- Strain the stock through a sieve, lined with cheesecloth if you have it. This separates the liquid gold from the solid leftovers.
- Cool it down completely before storing it in the fridge or freezer.
Pro Tips for Next Level Stock
Don't let it boil, simmer ! Boiling makes cloudy stock. It can cause the impurities to emulsify back. If you're in a hurry, a pressure cooker will do, but it won't be quite as good.
Also, skip the salt until the very end. As the stock simmers, the flavors concentrate, and you don't want to overdo it.
You will be amazed at the usefulness of cooking with leftovers
One Last Thought
This DIY broth is more than just a recipe, honestly. It's a way to be more sustainable cooking and conscious in the kitchen.
It's about making the most of what you have and reducing waste.
Recipe Notes for Scrappy Stock
Okay, right then , let's dive into a few extra bits and bobs about this cracking chicken stock recipe. This isn't just a recipe; it's a blueprint for deliciousness and a lesson in sustainable cooking .
Serving Suggestions: Fit for a King (or Queen!)
Fancy plating? Ladle your golden homemade stock into rustic bowls. Garnish with fresh parsley. A simple affair is best. Alternatively, use the stock to elevate your dishes.
Consider serving it under a perfectly poached egg. Or, alongside a crusty loaf of bread. A dry sherry complements the richness wonderfully.
Chicken stock recipe is such an awesome versatile hack!
Storage Tips: Keeping it Fresh
This is a perfect example of awesome frugal food ideas . Keep that liquid gold safe! Once cooled, your stock will keep in the fridge for up to 4 days.
Store it in an airtight container. For longer storage, freezing is your friend. Use freezer safe bags. Fill them leaving some room for expansion.
Lay them flat to freeze. This saves space! Label everything clearly. Thaw overnight in the fridge. Reheating is simple. Gently warm on the stovetop.
Avoid boiling. Microwaving also works in a pinch.
Variations: Tweak It Your Way
Feeling adventurous? This recipe is your oyster. A dash of lemon juice adds brightness. A pinch of red pepper flakes gives warmth.
For a dietary twist, skip the chicken. Make a robust vegetable stock. Use mushroom stems, and carrot peels. For seasonal magic, consider roasted squash in the autumn.
Asparagus adds a spring like flavor. Want to make the stock even healthier? Incorporate some ginger and turmeric root
Nutrition Basics: Goodness in a Pot
Don't be fooled by its humble beginnings. This DIY broth is packed with nutrients. It is also a perfect example of cooking with leftovers .
It’s a great source of collagen from the bones. Collagen can be beneficial for your joints. It aids in skin health.
Minerals seep from the vegetables. The sodium content can vary based on ingredients. It’s naturally lower than store-bought versions. This means you can control the saltiness.
Well, there you have it! Remember these notes. They'll guide you to zero waste kitchen glory. Don't be afraid to experiment with this budget cooking tips and make it your own.
Remember, a clever use of household hacks not only cuts down on costs but also helps reduce waste. Happy cooking, and cheerio!
Frequently Asked Questions
Can I really use just scraps for this "Scrappy Stock," or do I need fancy ingredients?
Absolutely! That's the beauty of this recipe. We're making the most of household hacks by using vegetable scraps you'd normally toss. Think onion ends, carrot peelings, and celery bits.
Of course, a good quality chicken carcass will make a richer stock, but the point is to minimize waste and maximize flavour from what you already have kicking about.
Why does this chicken stock recipe take so long? 4-6 hours?! Is there a quicker way?
Patience, my friend, is key to a truly great stock! The long simmering time allows the flavours to meld and deepen, and it also helps extract collagen from the bones, giving the stock a lovely, silky texture. You could shorten the time, but you'll sacrifice flavour.
Think of it like a good cup of tea, it needs to steep to perfection!
My stock looks a bit cloudy, not clear like the stuff in the shops. What did I do wrong?
Cloudy stock is usually caused by boiling it too vigorously. Remember to keep it at a gentle simmer, barely bubbling. Skimming off any foam or impurities that rise to the surface during the simmering process also helps keep it clearer. It's a cosmetic thing, though; cloudy stock still tastes amazing!
How long does this homemade chicken stock last, and what's the best way to store it?
In the fridge, your homemade stock will keep for up to 4 days. For longer storage, freezing is your best bet! Pour cooled stock into freezer safe containers or zip-top bags (laying flat saves space!), leaving a bit of room for expansion. Frozen stock will last for several months.
You can even freeze it in ice cube trays for small portions.
Can I adapt this chicken stock recipe to be vegetarian?
Definitely! Simply omit the chicken carcass and focus on building flavour with vegetables. Root vegetables like carrots, parsnips, and turnips are great, as are mushrooms for that lovely umami flavour. A touch of seaweed (like kombu) can also add depth. Just make sure your vegetables are clean of all pesticides.
I'm trying to reduce sodium in my diet. Any tips for making this a lower sodium chicken stock?
Absolutely. The most important thing is to avoid adding any salt to the stock while it's simmering. Wait until the very end, after it's been strained and cooled slightly, to taste and adjust the seasoning.
Remember that the stock will reduce in volume as it simmers, concentrating the sodium, so it’s easy to over salt if you add it too early.
Scrappy Stock Homemade Chicken Stock From Scratc
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 20-30 calories |
|---|---|
| Fat | 1-2g |
| Fiber | 1-2g |
