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
Brussel Sprout Peels
Leftover lemon wedges
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.