[Suzanne]

Seventeen cups of chicken broth made from one rotisserie chicken carcass and veggie scraps that I’ve been saving in my freezer!! I love repurposing things that would normally get thrown away!

The square containers are two cups each, and the circular containers are one cup each.

The broth turned out so rich that I diluted it with water, thereby doubling it! And honestly, it still looks plenty rich!

Oh, and the containers were from the dollar store. Less than $4 for something that I can use over and over!

[Mims]

How much water did you start out with in pot for just the one carcass?

I make mine using a pressure cooker but it seems like a lot of the liquid is gone but the time I open it up.

I don’t have an instant pot, and I’ve tried using a crock pot but it takes 18 hours to get a really good broth.

[Pascal]

I do that, too, but I don’t dilute it. It takes up less freezer space. I add water, milk, cream, wine, whatever the recipe calls for, later.

Store stock is all salt – It’s so much better for you, and better tasting, to make it yourself.

Don’t miss: I feel better but what are your points that you feel you are stingy than being frugal?

[Kayla]

I do this too!! I just started freezing half the batch into ice cube trays to have them frozen for future use. Great job!

[Gloria]

I have started saving soups-Gravy stewed tomatoes, tomato sauce-salsa but I have been trying to put them all in freezer bag then lay them flat. Saving a lot of space.

[Lynette]

I don’t waste a chicken bone, either! I also make pork stock and ham stock. I also make garlic stock from roasted garlic bulb husks.

There is so much flavor left in them!

& Useful: Looking for frugal ideas to organize our closet

[Jennifer]

I love the 2 cup containers, use them all the time & also got mine from the dollar store.

[Author]

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