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!
leftover (cooked) chicken carcass
including any additional leftovers
or 10-12 baby carrots
sliced into chunks, skins left on if desired
celery head with the stalks sliced off
sprigs fresh thyme
Place the chicken carcass in a
large stock po
t and add all vegetables and seasonings.
Cover with enough water so that it rises 1-2 inches above the ingredients.
Bring the water to a boil.
Immediately decrease the heat to bring the pot to a very low simmer. Cover, and let it gently simmer for at least
(Or longer for a higher concentrated broth.)
) to lift out the vegetables and bones.
Pour the liquid through a
fine mesh strainer
into a new pot.
Allow the liquid to cool completely and pour into labeled
for freezing, leaving a little extra room for expansion.
Use for homemade soups, sauces, or any recipe that calls for chicken stock. It will make your recipes taste so much better!
I used a 6 lb. chicken for this stock, which yielded 7 quarts of chicken stock.