Homemade Chicken Stock: #80 of 1000 Sustainable Food Experiments

Why throw out a perfectly good roast chicken carcass, when you can easily turn it into chicken stock for 5 or 6 future meals? It’s just a matter of throwing everything into a pot and letting it simmer for 6-12 hours. As a bonus, boiling the bones pulls out extra nutrients too.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($4 total)

roast chicken carcass – free
1 tbsp each oregano, thyme, rosemary, salt, pepper – $3.00
3 carrots, chopped – $0.46
1 onion, quartered – $0.50
Water – free


1. Pick the chicken meat off the carcass to use in other recipes, then put all the remaining skin and bones in a large pot and cover with water. 

2. Add the onion, carrots, and herbs. Set heat to medium, bring to a boil, then turn down to simmer for 6-12 hours. You could also use a slow-cooker if you have one.

3. Let the stock cool enough to put it into containers, then strain out the liquid from the solid pieces, and store the liquid stock in the freezer. This recipe will fill 5-6 storage containers to add nutritious yumminess to any future recipes that call for chicken stock.

Sustainability Score (explained here)

  • Time to make: 1 = 3+ hours
  • Servings:  3 = lots of leftovers
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 2 = moderate impact
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 15/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

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