Prep for Cold and Flu Season Now: Stash Your Food Scraps for Homemade Chicken Broth
Winter is here and right on schedule, it seems like everyone I know is battling some sort of cold. Nothing is more comforting or soothing when you're feeling sick than homemade broth. And there's no reason to trudge through the elements to get broth at the store either, because it's easy to make at home. Even better: if you plan ahead now (embrace the inevitable), most of the ingredients can come from leftovers or scraps you've collected while cooking other things throughout the week or month.
I keep a Stasher bag in the freezer with scraps of carrots, celery, onion, garlic and chicken bones (the half gallon size and stand-up mid is great for this). Skip the chicken and make a veggie broth if you prefer. When you have a full bag, toss your scraps in some water with salt, herbs, and garlic and let it simmer away!
Not only will this broth warm you up from the inside out, but it feels good to know that good food isn't going to waste. It's a win-win!
Scrappy Homemade Chicken Broth Recipe
Ingredients
- Approx. 4-6 cups leftover chicken bones (optional). You can also use store-bought chicken wings, drumsticks or bone-in chicken thighs.
- 1-2 cups celery scraps
- 1-2 cups carrot scraps
- The equivalent of approx. 1 yellow onion
- 3 smashed garlic cloves
- 1 bay leaf
- 1 Tablespoon black peppercorn
- Salt - start with 2 Tablespoons and add more later, to taste
- Water
Instructions
- Add ingredients to a stock pot.
- Add water until there is approx. 1/2 inch between the top of the ingredients and the water line.
- Cover and bring to a simmer.
- Let simmer for approx. 4-6 hours.
- Taste and add additional salt, as needed.
- Store in airtight container in fridge and use within 2-3 days.
This recipe was developed and photographed by Erin Jensen. Follow Erin for more amazing recipes on Instagram at @thewoodenskillet and visit her website The Wooden Skillet!
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