Here’s a simple way to get the most out of those leftover chicken bones and veggies that are on the edge of going bad. Homemade broth is pure, budget-friendly, and loaded with real flavor—no weird preservatives or sneaky additives. Plus, it’s so easy; you throw everything into a pot, let it simmer all day, and you’ve got a rich, savory chicken broth without breaking the bank on store-bought options that cost $6 or more. Here’s the lowdown on making a delicious chicken broth using simple, wholesome ingredients.

What You Need for Chicken Broth

• Leftover Chicken Bones: These are the backbone (literally!) of any good broth. I like to save up bones from a rotisserie chicken, keeping a bit of meat on them for extra flavor. My ideal ratio? One chicken’s worth of bones to two quarts of water. For easy storage, I toss bones into a Ziploc and freeze until I have enough to make a full batch of broth.
• Vegetable Scraps: Carrot ends, celery bulbs, onion skins, kale stems—don’t toss them! I keep a Ziploc in the freezer for these scraps too. Once it’s full, I know it’s broth time. You can even add unique extras like a bit of pineapple rind for a subtle, sweet twist.
• Fresh Herbs: This is your flavor punch. Toss in whatever fresh herbs you have on hand—thyme, rosemary, sage, and tarragon are great picks. Bay leaves are another classic that’ll add depth to the broth.

Here’s a simple way to get the most out of those leftover chicken bones and veggies that are on the edge of going bad. Homemade broth is pure, budget-friendly, and loaded with real flavor—no weird preservatives or sneaky additives. Plus, it’s so easy; you throw everything into a pot, let it simmer all day, and you’ve got a rich, savory chicken broth without breaking the bank on store-bought options that cost $6 or more.

Storage Options

• Short-Term Storage: For broth you’ll use within the week, store it in an airtight container like a mason jar with a tight-fitting lid.
• Long-Term Storage: You’ve got two solid options: freezing and canning. Here’s how to make each work for you.

Long-Term Storage

Freezing: Freezing is great, because its quick and doesn’t take a lot of skill to do properly.

• Step 1: Let the broth cool fully.
• Step 2: Ladle it into Ziploc freezer bags in 2-4 cup portions, since that’s usually what recipes call for.
• Step 3: Seal tightly, label with the date and contents (don’t forget!), and freeze flat for quicker thawing.

Pro Tip: If freezing doesn’t suit you (or if you’re like me and tend to forget to thaw it in time), consider canning.

Canning: Canning is awesome if you want shelf-stable broth. Follow your canner’s instructions to the letter, since each canner varies. Read my guide to pressure canning. Here’s what I’ve learned about canning broth:

• Skim the Fat: After cooking, let the broth chill in the fridge. The fat will rise to the top, making it easy to skim off. A little fat’s fine, but too much can turn rancid.
• Bits and Color Variations: Some little bits or color differences are totally normal in homemade broth. Each batch might vary in color, depending on how much chicken or which veggies you use. If you have more chicken bones, it’ll be richer and darker; more veggies? It may be lighter or even greenish. That’s all part of the homemade charm!

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