Making our own broth has revolutionized our cooking.
My husband began making broth a year into our marriage after learning how easy it was and how yummy our food tasted when cooked in homemade goodness.
We save our chicken bones, leftover meat scraps, giblets, onion peelings, and vegetable pieces in a storage container in the freezer. When we’re ready to make broth, we toss the frozen scraps into the stock pot and commence.
Chicken bones and meat scraps; giblets (if you like)
Onion, amounting to 1 large or two small onions, roughly chopped (don’t bother peeling)
A couple stalks of celery, broken into a few pieces
A couple of carrots, broken into a few pieces
Salt (we prefer kosher salt)
A few peppercorns
Throw the ingredients in a large pot, fill the pot with water (leave a couple of inches at the top). Bring to a boil, then reduce to a simmer; partially cover and let simmer for an hour or two. Strain when completed.
To store: measure 1 or 2 cups into plastic storage containers (we use the “disposable” kind) and store in the freezer. For quick removal, run the bottom of the frozen container under warm water; the frozen block of stock will pop out with a press of the thumb.
Our favorite uses for stock: Homemade soup and cooking rice and grains.