homemade diy chicken stock recipe using veggie scraps, a rotisserie chicken carcass and a crockpot | Meghan Kennedy 1/20/24
Tried something new this week with a grocery store rotisserie chicken and our weekly veggie scraps - diy homemade chicken stock! Chicken stock is a great way to add collagen to your diet as well as additional nutrients to dishes you're already preparing throughout the week!
Here's what you need:
veggie scraps collected throughout the week
large Stasher bag
8 cups of water
Here's what to do:
Save your veggie scraps in a Stasher bag in the freezer throughout the week - everything from carrot or broccoli ends to onion peels, garlic peels, celery ends, wilting spinach, greens, etc.
Pick up a grocery store rotisserie chicken and take off all of the meat to use for soups, bowls, chicken salad, etc.
Take the carcass of the chicken and place it in a crock pot or large stainless steel pot on the stove.
Add 8 cups of water, 2 bay leaves, salt, pepper, and all your frozen veggie scraps to the pot.
Set the crockpot to high for 1-2 hours before adjusting it to low for an additional 4-6 hours. If using the stovetop bring the pot to a rapid boil, before lowering to a simmer, uncovered for 2-3 hours.
Let cool completely then strain with a cheesecloth or strainer.
Store the broth in mason jars in the fridge or freezer to use for soup, rice, or pasta dishes.
Be well, Meghan Kennedy
photography + video: @lucid.ladybug | all rights reserved.