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  • Writer's pictureNicole Kuhn

Homemade Chicken Stock

Many people fail to realize the extent to which their leftover scraps can be transformed. This chicken stock utilizes a leftover chicken carcass and vegetable scraps which once combined with liquid create a rich chicken stock that becomes perfect as a base for soups and sauces.

Next time you have a baked or rotisserie chicken for dinner, store the leftover carcass in a ziplock bag in the freezer and as you go through the week, keep the trimmings from all of your vegetables that you would normally throw out and add them to the bag. be sure that you are keeping all of the veggies scraps, not just the leftover and extras- I'm talking skin and all. By the end of the week you will have concocted a glorious freezer bag that is going to give your stock some serious flavor.





  • 2 tbsp. olive oil

  • 2 cloves garlic, minced

  • chicken carcass

  • onion scraps

  • carrot scraps

  • celery scraps

  • 2 bay leaves

  • salt

  • peppercorn

  • herb scraps or herb seasoning, if desired


  • Heat oil in a soup pot over medium high heat.

  • Add garlic and cook until fragrant. Next, add the contents of your GLORIOUS freezer bag.

  • Fill the pot with enough water to cover the contents.

  • Bring the contents to a boil. Add two bay leaves, salt, and a few peppercorn (I also added a little bit of an Italian herb mix, simply because I’m obsessed with it).

  • Boil the stock for roughly 3 hours. Occasionally, as it cooks, skim the fat from the top of the stock and discard. After the 3 hours, strain the broth. If you have a sieve it would be best to use that.

  • Store in the freezer and use as needed for soups, sauces, and whatever else you can think of!

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