I love making homemade stock.  The house smells so warm and inviting while it is simmering.  I cook my stock at night.  On these nights my kids always sleep very well while the aroma from the simmering stock drifts through our home. 

I keep a large supply of homemade stock in our freezer.  I use it even more frequently during cold and flu season because it is so healthy and nourishing for our bodies.

This is certainly a money saver as well…you never have to buy chicken stock or broth again!

As well as getting rid of the processed foods in our home I am also making an effort to cut down on the waste that our family produces.  This recipe does both!

I keep a container in my refrigerator with pieces of carrots, celery, onion, and garlic that don’t get used.

Once it is full I know that it is time to roast a chicken for dinner. 

We feast on the chicken and then it is time to make my stock.

What you need:   chicken remains, veggies (refrigerator leftovers or 2 carrots, 2 onions, 2 celery stalks, 5 cloves of garlic- all of these roughly chopped) 1 bay leaf, 1 sprig of parsley, 1 sprig of thyme, salt to taste

*I must note that if you are missing one of the above ingredients it will be totally fine!*

What you do:  Place all of the ingredients in a large pot, cover with water, and bring to a boil.

Cover and reduce heat to low.  Simmer approx 12 hours.  I make this after we eat our chicken dinner so I simply let it simmer overnight.

After the stock is done cooking turn off the heat and strain the broth.  I pour mine into 2 cup jars and even make a few frozen ice cubes of stock in case I need a small amount. 

**If you are uneasy about leaving the stove on all night or are venturing out while the stock is cooking I am sure that it would be fine in a crock pot for 12-14 hours!**

Enjoy!

This is a must have in my Veggie Quinoa!  To see more of my recipes please click here.