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Chicken Broth/Stock


  • leftover chicken pieces
  • 3-4 celery stalks & tops
  • 3-4 carrots (Use the ends, too)
  • 1-2 onions
  • 1 1/2 tsp salt
  • 1 tsp dried parsley OR {3 sprigs fresh}
  • 1 TBSP peppercorns
  • 2 bay leaves
  • 8 cups water
  • 1 TBSP minced garlic


  • Save chicken pieces and veggies from meals that you make throughout the week.
  • Cut up the veggies into medium to large sized chunks.
  • Add the chicken & veggies pieces + the herbs and spices to a stock pot and cover with water.
  • Bring to a rolling boil then reduce to a simmer.
  • Simmer covered for 4-5 hours.
  • Strain the meat & veggie pieces out of the stock.
  • Place in an airtight container like a mason jar and store in the freezer. If you plan to usesome immediately, it can be stored in the fridge for 3-4 days. You can also pressure can this recipe if you wish.