Recipe: Wasted Chicken Stock
- posted on: April 9, 2019
- posted by: Robin Crowder
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This tasty stock is rich, beautiful, and chock-full of nutrients.
Kari here again as promised with my super easy Wasted Chicken Stock Recipe. (See my recipe for Winter’s Last Stand Chowder that makes reference to this tasty chicken stock.)
This stock is rich, beautiful, and chock-full of nutrients. It’s so easy and uses up all the veggie waste created during meal prep — hence the fun name. What I do is throw my veggie scraps into a baggie and throw it in the freezer and save up for stock day.
Wasted Chicken Stock
1-2 chicken backs or 1 whole carcass
1 large baggie full of veggie scraps – carrot shavings and ends, celery scraps, onion skins and ends, Bell pepper waste, etc (literally anything can be used here!)
1 entire garlic bulb (optional and thrown in whole)
1 small handful of black peppercorn (10-20 pieces)
1 tbsp Camelina oil or Ghee
2 tsp salt
Preheat oven to 375. In a Dutch oven or roasting pan place the chicken and the veggies from the bag along with the oil and toss. Put in oven for 30-40 minutes. After roasting add everything to a stock pot or instant pot or slow cooker and cover with water — use whichever you prefer.
Stock pot: Bring to a boil and simmer for at least 3 hours, covered. For more marrow in stock, simmer for 6 hours.
Instant pot: Cook on high pressure for 3 hours, allow for natural pressure release. (best choice for marrow content)
Slow cooker: Cook on high for 4 hours or 8 if you’d like more marrow in the stock.
After cooking, strain with a mesh strainer into wide mouth straight neck jars and freeze. Thaw and enjoy in some of the most flavorful dishes you’ve ever made!
Kari’s Notes, Tips, and Tricks
*I use wide mouth straight neck jars because jars with a curve can shatter in the freezer due to water expanding when freezing.
*This recipe should yield around 1-1.5 gallons of stock–depending on the size of stock pot and how much water is added.
*The stock will last up to 1 week in the fridge once thawed.