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
Ingredients
Instructions
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!
Thanks for sharing, I have been wanting to make my own stock for awhile now.
Hi Angela. It really is so easy to do! You’ll kick yourself for not doing it earlier.
Sonya, I just discovered your site and have looked over lots of your content. I just have to ask you to join in over the weekly link-up. If you would like to or are able to, many would benefit from your site. Love your practical and helpful posts. Thank you.
If I find any more uses for my crockpot, I’ll have to get a second one! Love this idea. I’ll be tryin it out.
love this – pinned and shared – I’ll totally be doing this – didn’t know you could freeze them 😉 (jars)
Great idea!! I’ve made my own chicken stock, but never in the crock pot. Thanks for linking up at Romance on a dime!!
I always make my stock in the crock pot with discarded chicken bones and veggie ends! It is frugal and delicious! Much tastier than the store brand.
I would love it if you would share this on my new blog hop Simple Meals Friday! I think people think making stock is much more work than it actually is.
http://www.naturallivingmamma.com/2012/10/04/roasted-crock-pot-chicken-recipe-and-simple-meals-blog-hop/
Maybe I am super slow, but I never thought about saving the jars and using them for the freezer! I just toss them in the recycling bin, but no more! I shall fill with broth! Thanks!
Hi Emily, Just remember to leave a little space at the top (at least an inch) to leave room for expansion. Thanks for visiting!
I never thought of using my crockpot for stock – what a great idea! I usually make stock from my Thanksgiving and Christmas turkeys, and read a tip from somewhere (sorry I can’t remember where) – roast the bones in the oven until they are nicely browned before putting them in the stockpot. It makes the broth a more golden color, and I think tasted a little richer too. I have a couple of butchered roosters in my freezer right now, and I think this is a good use for their stringy meat too, lol
Patty
I must start making my own stock. Nice blog. I have signed up to your RSS feed and am following you on Google Reader.