One of the most frequent purchases we had on our grocery list was chicken stock. We use it for everything! We even add it to the dogs food for extra flavor. My husband is a big fan of purchasing organic items so needless to say our shopping gets expensive. We eat a great deal of chicken in our house so I did some research and found that I could make my own stock using the bones of my roaster chickens. No idea why I didn’t think of this before!
When making chicken stock I use a lot of vegetables, such as celery, carrots, and onions for flavor. To save money I save my vegetable scraps for making stock later. When you cut up an onion, instead of throwing the ends and peelings away, toss it into a freezer bag and toss it in the freezer. Do the same with celery and carrots. Use these in your stock rather than cutting up fresh vegetables. You get great flavor and color as well as lessen the waste with vegetables you already use frequently in your kitchen.
Here is how I make my stock:
- Clean your chicken carcass of meat and fat. The more meat and fat you are able to remove the less fat that will end up in your stock.
- Fill a pot with water and add vegetable scraps.
- Flavor with salt and pepper to taste. I don’t use much salt and pepper because the onion peels are quite flavorful. I suggest waiting an hour or so before flavoring with additional salt and pepper.
- Simmer on low for at least 2 hours. The longer you allow the stock to simmer the more flavor it will be. I usually start my stock after a meal I make with a chicken. I let it simmer until late in the evening, somewhere around 4 hours, maybe longer.
- Strain the stock and pour into mason jars or zip-locs and refrigerate or freeze.
We use at least 3 or 4 mason jars a week. This is easily a $10-$20 savings depending on the week!
What do you do around the house to save money? I would love to try something new!