Better Than Store-Bought: Why You Should Make Chicken Broth at Home
When you're living on a budget, every dollar counts—and every leftover has potential. One of the easiest and most rewarding habits you can develop in the kitchen is making your own homemade chicken broth. It's cheaper, healthier, and more flavorful than the stuff from the store. Once you taste it, you’ll find yourself adding it to everything—from soups and sauces to sipping it straight from a coffee mug.
In our house, broth-making is a weekly ritual. After roasting a spatchcock chicken for Sunday dinner, the bones head straight into the Instant Pot. By the next day, we’ve got rich, golden broth ready for a week of meals and snacks. This simple frugal habit not only reduces food waste but also keeps our pantry stocked with a homemade staple that’s both nourishing and budget-friendly.
Whether you use an Instant Pot or a stovetop stock pot, this guide will walk you through how to turn chicken bones and veggie scraps into liquid gold.
Ingredients: What You’ll Need
Essential Ingredients:
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Bones from (1) 3–4 lb. chicken
- 1 tablespoon apple cider vinegar (helps extract nutrients from the bones)
- Water (fill Instant Pot to max line after adding ingredients)
- Salt to taste
Optional Add-ins (for flavor and nutrients):
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2 medium carrots, scrubbed and halved
- 1 medium parsnip, cut into chunks (or substitute more carrots)
- 3 celery ribs or leafy tops (about 1 cup)
- 1 large yellow onion, quartered (keep skin and root end intact)
- 6 garlic cloves, smashed
- 1 bay leaf
- 8–10 peppercorns
- A handful of fresh herbs like sage, rosemary, thyme, or parsley
Instructions: How to Make Chicken Broth
Step 1: Add Ingredients to Your Pot
Frugal Tip: Use leftover veggie scraps—like carrot ends, celery leaves, and onion peels—from meal prep instead of buying fresh.
Layer the chicken bones, vinegar, vegetables, herbs, and spices into your Instant Pot or stock pot. Fill with water to just below the max fill line (Instant Pot) or cover by 1–2 inches on the stovetop.
Step 2: Cook Low and Slow
Frugal Tip: The longer it cooks, the more nutrients and flavor you extract—no need to rush!
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Instant Pot: Use Manual mode for 120 minutes, then let it slow release for another 120 minutes (or longer—overnight works great!).
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Stovetop: Bring to a gentle simmer and cook uncovered or partially covered for 8–12 hours, occasionally skimming foam.
Step 3: Strain and Store
Frugal Tip: Reuse clean glass jars, yogurt containers, or any wide-mouth vessels to store broth instead of buying containers.
Once cool, strain the broth through a fine mesh sieve or cheesecloth into a large bowl or pitcher. Then transfer into jars or containers and store in the fridge for up to 5 days or freeze for up to 6 months.
Step 4: Use It Up
Frugal Tip: Add flavor and nutrition to nearly any dish without opening a store-bought carton.
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Make a quick soup or risotto
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Use as a base for gravy or pan sauce
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Cook your rice or quinoa in broth instead of water
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Sip a warm mug mid-morning—it’s surprisingly satisfying!
Step 5: Do the Math – The Savings Add Up
Let’s say a quart of store-bought organic chicken broth costs $2.99. This recipe yields about 3–4 quarts, depending on your pot size, for nearly free (if you’re already cooking a whole chicken). If you make broth weekly, that’s over $150/year saved—and probably more if you’d usually buy the better-quality cartons.
Plus, no additives, preservatives, or excess sodium. Just real food, real flavor, and real savings.
Why I Swear by My Instant Pot for This
Yes, the Instant Pot is an upfront investment—but it pays for itself quickly if you’re using it for broth, soups, beans, rice, and more. Making broth alone can justify the cost in under a year, especially for larger families or regular home cooks.
Don’t have one? No worries. The stovetop method works just as well—it just needs a little more supervision.
Final Thoughts: A Weekly Habit Worth Starting
Once you start making your own chicken broth, you’ll never want to go back. It’s one of the simplest, most frugal habits to adopt in the kitchen. You’re stretching your grocery dollars, reducing waste, and adding homemade flavor to every meal. And if you’re like me, you’ll even look forward to that warm, savory mug mid-morning more than your second cup of coffee.
Give it a try this week. If you’ve got a chicken carcass and some veggie odds and ends, you’re already halfway there.
Got a broth tip or favorite way to use it? Leave a comment below or share this post with your frugal foodie friends!
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