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Make Your Own Stocks and Broths

Don’t buy processed stocks and broths. You can make your own for less money and better flavor.

Make Your Own Stocks and Broths - Don't buy processed stocks and broths. You can make your own for less money and better flavor.

Now that summer is over, we should see more and more sales on whole chickens, turkeys, and roasts. This is good news. Don’t be intimidated by cooking the whole bird. You can easily roast a small chicken or even a small turkey in your slow cooker.

Once you’ve got all the meat off the bones, you are set for some yummy goodness! What’s don’t know What to Do with the Turkey Bones? Make Stock!

Homemade stock is one of the easiest things you can make and it tastes delicious. Freeze it into 2-cup portions so that you have some to use quickly in any number of recipes.

Get the full recipe here. (If you’ve got a beef or pork bone, you can do the same thing.)

What’s YOUR favorite stock to make?

Make Your Own Stocks and Broths - Don't buy processed stocks and broths. You can make your own for less money and better flavor.

Save Money on Groceries

This is part of the How to Save Money on Groceries series. Scroll through the archives to get tips and tricks for reducing your grocery total at the checkout stand.

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Comments

  1. One thing I will do is to make stock and pick through the solids to get whatever meat is in there (and surprisingly even after stripping it well, there is still a LOT of meat!) and then freeze in 2 cup portions with the stock and some meat. When we have someone sick in the house, I can easily pull out a container, cut up some fresh carrots and celery and add them to the “soup starter” then add in rice or noodles, depending on what the sickie wants (sometimes if I’ve been out I’ll pick up a pint of white rice from the chinese food place or else I’ll cook the rice separately). It takes about 20-30 minutes to have hot soup in front of them – with all of the goodness of real homemade stock!

  2. Chicken is definitely my favorite followed by turkey. I cook mine in the slow cooker on low overnight. When it is cool, I freeze it in quart-sized bags. Delicious & frugal!

  3. I absolutely love making my own stock, especially after my husband used the smoker! This weekend, my husband smoked a batch of chicken thigh quarters (I can get a 10 pound bag for less than $.75 a pound). Before he smokes them, I remove the skin, so they are not greasy and the smoke flavor permeates the flesh and bones. At the dinner table (yes, I feed an army of 7, 5 of them boys) I make everyone put the bones in the “bone bowl.” If I don’t have time to make stock right away, the bones go in the freezer, but his week I had a day to do it. I keep a bag of vegie ends (stuff that would normally go in the trash or compost heap) in the freezer just for this type of occasion. I filled a big pot with water (you can use the crock pot too) through in the bowl of bones, frozen veggie ends and let it simmer. After it has simmered all day, I refrigerate overnight. The nest day, I skim any fat off, strain and freeze in large muffin tin cups. Today, I am popping the frozen stock out of the cups and into a freezer bag. I just defrost one in the microwave when a recipe call for chicken broth, stock and it adds a rich, smoky flavor to the dish. Much better than the canned stuff.

  4. jo gardner says:

    Hi, I’m a vegetarian and a lot of what you do I can work around. but one thing I find hard are gravies and sauces. you tend to do meat stocks but what I want to know is how to make a really good mushroom and veg stock that’s almost meaty in flavour. any ideas?

    • That’s a really good question. I would think that sauteeing or roasting mushrooms and onions before simmering might do the trick. I think the umami of the mushrooms would help it for sure. Add leeks, carrots, and spices before simmering. Maybe also read the label of your favorite vegetable broth and see what they have in it. Let me know how it turns out?

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