On average, organic broth costs about $2 for 32 oz—why pay that when you can make your own for free? This simple “dump and go” recipe uses your vegetable and meat scraps to create delicious broth for all your recipes. You can even adjust it to make stock if you prefer!
The main difference between broth and stock is simple: broth is made from meat, while stock comes from bones. The collagen released from the bones as they cook gives stock a thicker, more gelatinous texture, while broth is usually thinner and has a stronger meat flavor. Stock is often left unseasoned, while broth is typically seasoned with herbs and spices. As shown above, the color of your broth will depend on the ingredients you use.
When making broth, the key is to use scraps and season it to your taste. I like to use chicken wing tips, leftover rotisserie chicken bones, vegetable peels (like onions, carrots, and garlic), herbs, celery ends, whole peppercorns, and bouillon cubes. I don’t add salt to mine because I prefer to keep the broth unsalted, allowing me to control the salt level in the dish I’m cooking. The meat you use will shape the flavor—vegetable scraps create veggie broth, chicken scraps make chicken broth, and so on. If you want even more scraps, ask your local butcher for bones or extra bits!
Be sure to comment below or tag us on social media if you’ve tried this recipe!
Recipe
Makes about 6-8 jars of 16 oz broth
Equipment
- 7-quart crockpot
- Large strainer
- Large bowl
- 6-8 wide-mouth mason jars
Ingredients for Chicken Broth
- 4 cups of vegetable scraps (ends and peels)
- Peels: Onions, cleaned carrots, garlic
- Ends: Celery and cleaned carrots
- Whole rotisserie chicken bones and any leftover chicken wing tips*
- Water (tap water is fine)
- 3 sprigs of thyme
- 3 sprigs of rosemary
- 2 whole garlic cloves
- 2 tablespoons of whole peppercorns
- 2 chicken bouillon cubes*
Instructions
- Place your chosen meat scraps in the crockpot.
- Next, add the vegetable scraps, herbs (thyme and rosemary), garlic cloves, peppercorns, and bouillon cubes.
- Fill the crockpot with tap water, covering the scraps completely.
- Cook on low for 24 hours. If your crockpot stops at 10 hours, be sure to add more time.
- After 24 hours, your broth will be dark as the bones and scraps release their color, nutrients, and flavor.
- Using a mesh or small-holed strainer, strain the broth into a large bowl. You may need to strain it twice to remove all the scraps. It’s normal to see small bits of black from the whole peppercorns.
- Once strained, fill each mason jar up to the freeze line with your homemade broth and let it cool without the lid.
- Once cooled, store the broth in the freezer for up to 3 months or in the fridge for up to 5 days. I prefer to freeze mine.
- To thaw, place the frozen broth in a pot with boiling water (about halfway full) or microwave it—though the microwave will take longer. You can also thaw it in the fridge a day ahead of time.
- This broth is perfect for gravies, soups, and sauces!
Note: This broth is perfect for gravies, soups, and sauces! You can use any type of meat scraps—beef scraps for beef broth, turkey scraps for turkey broth, or just skip the meat entirely for a vegetable broth. You can make a smaller batch or even a quick version of broth on the stove, but I personally prefer using the crockpot!
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