STOCK-ING UP: How to Make Homemade Chicken Stock from Leftover Bones

Roasted Duck 

One of the easiest ways to stretch your grocery budget is to make homemade stock from leftover chicken or turkey bones. Not only does it reduce food waste, but it also creates a rich, flavorful base for soups, stews, gravies, and casseroles. It's a simple homesteading skill that generations before us considered second nature—and one that's still worth learning today.

A Few Tips for Making Homemade Stock

Making homemade stock is surprisingly simple.

• Save cooked chicken, turkey, or duck bones in the freezer until you have enough for a large pot.
• Add onions, carrots, celery, garlic, and a few herbs if you have them on hand.
• Cover with water and simmer gently for several hours to extract as much flavor as possible.
• Strain the stock, cool it quickly, and refrigerate or freeze it for future meals.

Once you start making homemade stock, it's hard to go back to bouillon cubes. The flavor is richer, and it's a great way to make the most of ingredients you already have.

Tonight, I cooked Chinese and roasted a duck with orange glaze. After the meal, my stepson asked for the duck carcass. He wanted to freeze it to save later for stock. I couldn't believe it as my mother was just blogging about her homemade stock.

Well, I'm inspired. I'll purchase a whole chicken this weekend. I made homemade chicken vegetable soup the other day and had used bouillon cubes. I can only wonder how good it would have tasted with homemade stock!

Chicken stir fry from leftovers