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:
I recommend using a leftover cooked chicken carcass as the process of roasting the chicken first adds a depth of flavor.
Skimming is for aesthetic purposes. The scum is a denatured protein, mostly comprising the same proteins that makeup egg whites. It is harmless and flavorless, but visually unappealing. Eventually, the foam will break up into microscopic particles and disperse into your stock, leaving it grayish and cloudy.
Chicken stock tends to be made more from bony parts, whereas chicken broth is made more out of meat. Chicken stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones. Canned low-sodium chicken broth is the busy home cook’s best friend.
To store, place the broth in air-tight, resealable containers such as glass mason jars. You can also freeze it flat in ziplock bags.
Homemade chicken stock will last up to 7 days in the refrigerator or up to 3 months in the freezer.
Want more ideas for using your homemade chicken stock? Check out my entire collection of soup recipes!
Your spoon is waiting.
📖 Recipe
Homemade Chicken Stock
Equipment
- Large Stock Pot
- Strainer
Materials
- 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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gail
I also save and freeze chicken carcasses in zip-lock bags, and once I have 3 or 4, I then use them to make chicken stock. I increase the quantity of water slightly, resulting in a bigger batch of stock but with a more concentrated flavour as I’m using multiple carcasses.
Liz DellaCroce
Oh GREAT idea Gail!