Hot, healthy chicken broth, packed with all the nutrients that are good for your body. Whether you drink it in a cup or use it for a heart warming bowl of soup...you can make it for free using kitchen scraps. Let me show you how to make chicken broth for free!
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How To Make Chicken Broth For Free
Free chicken broth. You can make this golden warm broth from kitchen scraps. I have a little system of saving my kitchen scraps, both vegetables and chicken parts in the freezer. Tops of vegetables: onions, celery, carrots, peppers, anything I've used for the week. I also save chicken backs, wings, random bones we don't use. All of this discard becomes the most nutrient dense (flavor dense) broth you have ever had. There were two jars of chicken broth this week when I made it, my one year old (via sippy cup) and I (via mug) drank almost all of it in 5 minutes.
Using the things that you would normally throw away, can be a workhorse for your grocery budget. I use this method to gain at least an extra meal (usually soup) each week. In the summer, I end up stockpiling quite a bit in the freezer.
INGREDIENTS YOU NEED TO MAKE FREE HOMEMADE BROTH
- Chicken parts: Particularly when I use a whole chicken (what I mostly use), I save the back, neck, and wings. There isn't much meat on the back but the bones are perfect for boiling down into the broth. We don't usually cook the wings when breaking down a whole chicken, so I remove as much skin as possible. I also use leftovers from a rotisserie chicken, it is totally fine that it has already been cooked. The bones have everything you need for the free chicken broth on the inside.
- Vegetable discard: I use vegetables for almost every meal. Generally, the tops and bottoms get cut off but never tossed. I simply have a freezer bag waiting in the freezer and I add to it each day. By the end of the week, I have a full bag of discarded vegetables. I take out as much as I want and simply keep adding to the bag.
- Salt: Salt makes all of the brothy flavors pop!
HOW TO MAKE HOMEMADE CHICKEN BROTH
You don't have to go as far as making free chicken broth. Leave the chicken out and make vegetable broth!
- Start by saving all of the vegetable scraps in a freezer bag. Just throw them in there every time you are chopping and prepping meals.
- Save the chicken parts and bones that you don't use, in a separate freezer bag.
- Add as much as you want to a heavy bottomed pot. I like a dutch oven.
- Cover all of it with water, add salt, and bring to a boil.
- Reduce heat and simmer for 1 hour, refilling water as needed. You can let it go longer, just be careful the vegetables don't turn bitter.
- Strain the broth into a large mixing bowl using a regular colander.
- Pour the broth through a fine mesh strainer into a large mason jar or the container of your choice.
MY FAVORITE HOMEMADE SOUP RECIPES
I use my free chicken broth method to make broth for these homemade soup recipes.
- Instant Pot Panera 10 Vegetable Soup
- Double Roasted Red Pepper Soup
- Homemade Chicken Pot Pie
- Brothy Baked White Beans With Ham
- Instant Pot Panera Creamy Tomato Soup
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Salt (I use around 1 tsp as a starting point)
- Save Vegetable Scraps: Start by saving all of the vegetable scraps in a freezer bag. Just throw them in there every time you are chopping and prepping meals.
- Save Chicken Parts: Save the chicken parts and bones that you don't use, in a separate freezer bag.
- Add To A Dutch Oven: Add as much as you want to a heavy bottomed pot. I like a dutch oven.
- Add Water: Cover all of it with water, add salt, and bring to a boil.
- Simmer: Reduce heat and simmer for 1 hour, refilling water as needed.*
- Strain: Strain the broth into a large mixing bowl using a regular colander.
- Strain Again: Pour the broth through a fine mesh strainer into a large mason jar or the container of your choice.
* You can go longer than one hour, just be careful the vegetables don't become bitter. Alternatively, you can simmer the chicken on it's own and add the vegetables for the last hour.
- Category: Dinner
- Method: Simmer
- Cuisine: North American
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