Have you ever made chicken or turkey stock or broth? Talk about a frugal idea!! This is a great way to save $10 or more using food scraps and recycled pasta sauce jars that would be otherwise deemed as garbage. **Pictures updated 11/13.
**Update 10/1/12: I have been freezing my vegetable scraps and bones in one gallon size freezer bag, and throwing them into the stock when it’s time to make it. That way I don’t waste valuable scraps and I know that it’s all organic.
I figure I just saved about $10 now since this recipe gave me four-26 oz. jars of stock, and you can add 6 ounces of water to it to make 32 ounces, and I won’t pay more than $2.50 for a 32 ounce box of chicken broth.I can’t believe I haven’t done this more often, as I do keep broth on hand in our pantry. Now over the years I have used the drippings from a crock-pot whole turkey or chicken before, froze that in glass jars and have added that to soups or risotto. I think this stock is better!
Interested in the stock or broth debate-which one are you using/making? Some use broth and stock in the same way and see them as interchangeable, and others don’t. Stock uses more bones, and broth uses more meat. You can go here to Food Network, or here, and here for a few sides to the story, although you can search the Internet and find MANY ideas on both sides of the debate.
Crock-pot Chicken Stock or Broth
The Verdict: It is really so easy to do. You just have to do it!
**Update 11/13: During the winter months I make broth a couple of times a month. Now I will cook my broth on low for up to five days. I am CONSTANTLY using stock for something, whether it be to flavor tetrazzini or other pasta dishes or a myriad of different soups, so it’s nice to have the perpetual broth on hand. I let it cook on low in the slow cooker and take what I need during the week, and just add water when I take out broth. By the end of the five days, the bones are soft enough to put in my garbage disposal with ease! Those bones just fall apart; it’s crazy!