Using the scraps from trimming vegetables and bones from a roasted chicken you can make a nice chicken stock for virtually no cost – frugal to the max!
Reducing costs is always a worthy goal. Using things that would normally end up in the garbage to produce a nice stock is the ultimate in cost conservation. Many things we toss when processing vegetables have value for stocks, stews and soups if you hold onto them and use a little planning.
Save the bones when you have roasted a chicken and removed all the meat. Also save the root ends of carrots, celery and onions during the week because there is often a use for them.
Break up the chicken carcass with your hands (the bones will be quite soft) and place in a pot with assorted pieces of celery ends, leaves, carrot root ends, onion ends, etc. and enough water to cover. Add some herbs if you have them available (thyme, rosemary, parsley, bay leaf) and some whole black peppercorns.
Bring to a boil and then reduce to a simmer and cook for at least 1 hour. Drain the stock and you’ll be surprised at how nice it is all from ingredients you would have otherwise thrown away!