Low Carb Jabberwockey

The most delicious recipes in all of Wonderland

Homemade Chicken Stock December 31, 2012

Filed under: Soups — Low Carb Jabberwockey @ 7:31 pm
Tags: , , , , , ,


Chicken Broth is typically a “free-form” recipe and varies a little each time I make it.  This batch was made with remnants from our Christmas meal.

Homemade stock adds a huge amount of flavor to soups and stews – I personally find that canned “store bought” stock tastes like salt water. Obviously this is a money saver as well.


Homemade Chicken Stock

Carrot Peels

Brussel Sprout Peels

Onion Peels

Garlic remnants

Onion peels

Leftover lemon wedges

Chicken innards

Chicken carcass/bones after cooking and devouring it


Throw all fruit, veggie, and chicken remnants into a pot, add about 10 cups of water, bring to boil, then simmer for a couple of hours.  Strain stock, store in containers in the freezer for future deliciousness in soups.


2 Responses to “Homemade Chicken Stock”

  1. […] Getting down to business…  the turkey was about 12 pounds.  I took it out of the package and took all the “giblets” (aka GUTS) and saved along with all my veggie scraps for future turkey stock and gave the bird a little rinse.  You can take all your onion skins, apple peels, carrot peels, broccoli scraps, celery tops, WHATEVER and freeze until you have enough to make some rich delicious broth (https://locarbjabberwockey.wordpress.com/2012/12/31/homemade-chicken-stock/) […]

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