Make your own: Veggie Broth & Chicken Stock

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

bay leaves

💰Cheaper: dried basil

Dried basil can mimic some flavors of bay leaves.

carrots

💰Cheaper: frozen carrots

Frozen carrots are often more affordable and have a longer shelf life.

parsley

💰Cheaper: dried parsley

Dried parsley is a cost-effective alternative.

Rinse the chicken wings under cold water.

Place the chicken wings in a tall stock pot and add enough water to just cover the top surface of the chicken.

Bring the pot to a boil over high heat.

While waiting for the water to boil, chop the vegetables: cut the celery, carrots, and onions into large pieces.

For the mirepoix, use two times the amount of onion as carrots and celery.

Add the chopped vegetables to the pot once it reaches a boil.

Skim off the white foam that forms on the surface using a spoon or strainer.

Ladle off any excess fat if desired, but leave some for a richer broth.

Add the black peppercorns and bay leaves to the pot and stir to incorporate.

Simmer the stock for 2 to 6 hours, depending on how strong you want the flavor, with 3 hours being ideal for a balanced flavor.

After simmering, strain the stock through a fine mesh sieve or cheesecloth into another container.

Let the stock cool to room temperature before refrigerating.

Store the cooled stock in glass jars or airtight containers in the refrigerator for up to 3 days, or freeze for longer storage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary