How To Make Homemade Vegetable Broth or Chicken Stock
It's easy and economical to turn kitchen scraps into a healthy, nutritious vegetable broth or chicken stock to use for all your cooking.
Equipment
- large stock pot
- fine mesh strainer
Ingredients
- 4-5 cups assorted vegetable scraps
- 1 skin and carcass from a cooked rotisserie chicken
- 2 cloves garlic, smashed
- 2 bay leaves
- 1 tbsp chicken bouillon, optional
- salt and pepper, to taste
- water
Instructions
For Chicken Stock:
- Place veggie scraps, chicken skin and carcass, garlic cloves, bay leaves, and chicken bouillon in a large stock pot.
- Add enough water to cover all the ingredients.
- Cover pot and heat over high heat. Once mixture comes to a simmer, reduce heat and cook at a low simmer for 90 minutes.
- Strain stock using a mesh strainer.
- Skim off any fat and scum that come to the surface and discard.
- Season stock with chicken bouillon, salt and pepper to taste.
- Use immediately or allow stock to cool to room temperature.
- Once stock comes to room temperature, store in an airtight container in the fridge for up to two weeks or in the freezer for longer storage.
For Vegetable Broth:
- Place veggie scraps, garlic cloves, and bay leaves, in a large stock pot.
- Add enough water to cover all the ingredients.
- Cover pot and heat over high heat. Once mixture comes to a simmer, reduce heat and cook at a low simmer for 90 minutes.
- Strain broth using a mesh strainer.
- Skim off any scum that comes to the surface and discard.
- Season broth with salt and pepper to taste.
- Use immediately or allow broth to cool to room temperature.
- Once broth comes to room temperature, store in an airtight container in the fridge for up to two weeks or in the freezer for longer storage.