Wildly Tasty Chicken Broth

Easy Chicken Stock

Not only do you save money when you make homemade chicken stock because you don’t have to buy boxed stock, the stock itself is so much healthier for you because of all the iron, collagen, and vitamin-rich marrow from the bones.

Use as liquid as a soup base or in slow cooker, roasting pan and to make gravy.


1 pkg Wildly Tasty Chicken Back and/or Wings   
1 chopped onion
1 chopped carrot
1 bunch chopped parsley
1 bay leaf
2 chopped green onions
Salt & Pepper to taste
¼ cup oil


Drizzle oil in pan
Saute chicken back and/or wings first to brown them.

Put browned chicken in large pot
Cover with water

Add vegetables and spice
Bring to boil, reduce heat to simmer.

Simmer for at least 4 hours (partially covered)
Skim foam from surface occasionally

Remove the bones and vegetables

Strain stock through fine mesh or cheese cloth covered sieve
Pour liquid only back in pot
Boil on high for 1 hour to reduce

Cool slightly
Pour into glass jars

If freezing stock (ladle off fat) fat will expand and break jar

If refrigerating stock fat will act as preservative in refrigerator