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Homemade Chicken Stock

This easy recipe for homemade chicken stock uses leftover roast or rotisserie chicken and simple vegetables and seasonings. This is the best way to fully enhance homemade soups, stews, sauces, and more!

Prep Time 10 minutes
Cook Time 4 hours
Servings 7 quarts
Author Stephanie

Ingredients

  • 1 leftover (cooked) chicken carcass including any additional leftovers
  • 2 large carrots or 10-12 baby carrots
  • 1 yellow onion sliced into chunks, skins left on if desired
  • 2 garlic cloves peeled
  • 1 celery rib
  • 2 stalks celery
  • 1 bunch parsley including stems
  • 10 sprigs fresh thyme
  • 2 bay leaves
  • Salt/Pepper to taste
US Customary - Metric

Instructions

  1. Place the chicken carcass in a large stock pot and add all vegetables and seasonings.

  2. Cover with enough water so that it rises 1-2 inches above the ingredients.
  3. Bring the water to a boil.
  4. Immediately decrease the heat to bring the pot to a very low simmer. Cover, and let it gently simmer for at least 4 hours. (Or longer for a higher concentrated broth.)

  5. Use a Skimmer Spoon (or a Slotted Spoon) to lift out the vegetables and bones.

  6. Pour the liquid through a fine mesh strainer into a new pot.

  7. Allow the liquid to cool completely and pour into labeled soup containers or canning jars for freezing, leaving a little extra room for expansion.

  8. Use for homemade soups, sauces, or any recipe that calls for chicken stock. It will make your recipes taste so much better!

Recipe Notes

I used a 6 lb. chicken for this stock, which yielded 7 quarts of chicken stock.