Make your own homemade chicken stock at home with this easy, step-by-step recipe tutorial! Great for soups, stews, braises and more.
Similar to the smell of freshly baked bread in the oven, nothing fills our home with more happiness than the smell of homemade chicken stock simmering on the stove.
If you’ve never made homemade chicken stock, now is a great time to learn. The recipe couldn’t be easier to follow – you simply simmer a leftover cooked chicken carcass with vegetables and aromatics such as garlic, carrots, celery and fresh herbs.
Time-saving tip: pick up a rotisserie chicken at the grocery store, remove the meat for another meal, and use the chicken carcass to make the stock! Another idea is to make my Lemon Garlic Roasted Chicken the night before then use the leftovers to make the stock the next day!
For aromatics, use whatever you have on hand such as parsley, dill, thyme, or even cilantro. Other great options include fresh ginger, lemon peel, and fennel bulb.
While this recipe is mostly hands-off, you will want to skim off any foam that floats to the top throughout the simmering process.
When it’s time to strain the chicken stock from the vegetables and bones, place a fine-mesh strainer over a large liquid measuring bowl.
This is the easiest way to separate the beautiful, golden chicken stock from the chicken, bones, veggies and more.
Frequently asked questions:
Can I use a raw chicken carcass for the chicken stock?
What is the foam that forms while chicken stock is cooking?
What’s the difference between chicken broth and chicken stock?
What’s the best way to store chicken stock?
How long will homemade chicken stock last?
Want more ideas for using your homemade chicken stock? Check out my entire collection of soup recipes!
Your spoon is waiting.
Homemade Chicken Stock
Equipment
Ingredients
- 1 cooked chicken carcass (leftover rotisserie works great – include bones, skin and any leftover meat)
- 2 celery ribs (quartered, leaves included )
- 1 large carrot (cut in large chunks)
- 1 large onion (quartered (no need to peel))
- 1 head of garlic (halved (no need to peel))
- 1 bunch parsley
- 1 bunch dill (optional)
- 1 tablespoon apple cider vinegar or lemon juice
- 1 bay leaf (optional)
- 1 tablespoon peppercorns
- teaspoon salt
Instructions
- Place all ingredients in a large stockpot and cover with cold water. Bring pot to a boil then reduce heat to a low simmer.
- Simmer for at least 4 hours or up to 8 hours, making sure to occasionally skim off any foam that floats to the top.
- Strain the chicken broth over a mesh strainer, removing the bones and veggies. Serve in the refrigerator in an air-tight container for up to 7 days or freeze for up to 3 months.
Notes
Nutrition
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