Kitchen Scraps Chicken Broth

So much better than store bought

This won’t make you the best broth/stock you have ever tasted. Instead it will make you something way better than what you buy in the store, while also helping you use up all the kitchen scraps that is usually tossed into the trash. The great thing about this recipe is that it is so easily adjustable. You want to add bones? Add it! But adjust the simmering time as you would want to simmer the broth longer to extract as much flavor from the bones. I love to use chicken breasts so that I can have cooked chicken breasts to use in other dishes such as chicken salad!

Ingredients

Any Kitchen scraps (I used celery leaves, carrot tops and skins, zucchini ends, kale stems, apple core, green onion root ends, and parsley stems), you can freeze your kitchen scraps to keep them around longer
4 pieces of chicken breast (around 3-4 pounds)
2 carrots (no need to peel)
1-2 ribs of celery
1 onion (with skin on)
peppercorns
bay leaves
Plenty of water

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Directions

1. Prep your fresh ingredients by roughly cutting the carrots, celery, and onion into smaller yet thick pieces.

2. Place all of your ingredients into a large pot then pour enough water to cover all of the ingredients. Bring to a boil.

3. Skim off any of the scum. Once the water comes to a boil, bring to a simmer by lowering the heat to low. Cover with a lid and simmer for around an hour.

4. Take out the chicken and strain the broth through a sieve. Bottle your broth in a container (I use mason jars). Once cooled enough, place the chicken and broth into the fridge for future use. I usually use up everything within a week and at most 2 weeks.

What kitchen scrap do you find that you have an endless amount of?