How to Make Chicken Stock

October 31, 2018

Homemade Chicken Stock is the perfect way to use up leftover chicken bones. It gives you the best tasting broth and it couldn’t be easier to make!

You’ll just need a leftover chicken carcass (from a roast chicken), onion, carrots, celery and parsley. Then cover with water and let simmer away.

Homemade Chicken Stock in storage jars.

Homemade Chicken Stock

This is actually my first year making homemade chicken stock and I’m sold! It’s so flavorful and is the perfect addition to any recipe that calls for chicken broth. Plus it’s especially good for sipping on those sick days.

I’ve been loving roasted chicken lately but instead of just tossing the bones I’ve decided to put them to good use and make homemade chicken stock and freeze it for later use.

It makes the best soups, perfect gravies, it’s such a flavorful addition to sauces and much more!

And when you make it at home you can control the amount of salt that’s added to your liking.

Image showing how to make homemade chicken stock in a pot on the stovetop.

Ingredients You’ll Need for This Recipe

  • Chicken carcass
  • Carrots
  • Celery
  • Onion
  • Parsley

How to Make Homemade Chicken Stock

  • Place chicken carcass (including any wing bones or leg bones) into a large pot.
  • Add celery, carrots, onion, parsley and pepper.
  • Cover with water (about 8 cups).
  • Bring to a boil, then reduce heat to low. Cover and simmer 2 – 3 hours.
  • Remove large bones and veggies, then strain mixture through a fine mesh sieve into a bowl.
  • Store in an airtight container in fridge or freezer.

Chicken Stock

So Whats the Difference Between Chicken Stock and Chicken Broth?

Chicken stock is richer and tends to have more flavor, it’s made with the bones whereas chicken broth is simmered with chicken meat.

Can I Use Different Herbs?

You can use other herbs here such as thyme, rosemary or bay leaves for a bit of extra herb flavor if desired. A clove or two of garlic can also be added to for a light garlicy flavor.

Can I Use Rotisserie Chicken Bones?

Yes you can use rotisserie chicken bones here so don’t throw them away. If you don’t don’t get to making it right away you can chill chicken bones and make the broth within the next few days.

How Long Will the Stock Keep For?

This should keep well in the fridge for 5 – 6 days or frozen for 2 months. Cool completely before freezing and allow 1-inch space at the top for expansion.

Can I Make This in a Slow Cooker or Instant Pot?

I’ve also tried this in a slow cooker and it works great. Just cook on low heat 8 – 12 hours (or high heat 4 – 5 hours). You can also make it in the Instant Pot, set to 45 minutes (let pressure come down naturally for 10 minutes).

It’s the Best Use for Leftover Roast Chicken Bones

Don’t forget to try my recipe for homemade roast chicken and chicken gravy! Then use the bones that are left to make this delicious homemade stock.

Roast Chicken

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How to Make Chicken Stock

5 from 6 votes

Homemade Chicken Stock is the perfect way to use up leftover chicken bones. It gives you the best tasting broth and it couldn't be easier to make!

You'll just need a leftover chicken carcass and a basic ingredients. Place in a pot, cover with water and let simmer away.

Servings: 8
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes

Ingredients

  • 1 bones from one large chicken
  • 1/2 large yellow onion, unpeeled, sliced in half
  • 2 large carrots, chopped into 3 pieces
  • 2 celery stalks, chopped into 3 pieces
  • 8 parsley sprigs
  • Salt, to taste
  • 10 black peppercorns (optional)
  • Water

Instructions

  1. Place chicken carcass (including any wing bones or leg bones) into a large pot. Remove anything from the cavity of chicken if it was stuffed.

  2. Add celery, carrots, onion, pepper, parsley and pepper.

  3. Cover with water (about 8 - 9 cups) and season with salt to taste.

  4. Bring to a boil, then reduce heat to low. Cover and simmer 2 hours. Remove large bones and veggies, then strain mixture through a fine mesh sieve into a bowl.

  5. Store in an airtight container in fridge or freezer.

Recipe Notes

  • Make it in the slow cooker too! Cook on low heat 8 - 10 hours or high heat 4 - 5 hours.
  • Or try the Instant Pot. Cook on manual mode for 45 minutes. Let pressure come down naturally for 10 minutes.
  • Store in the fridge for 5 - 6 days or freeze for up to 2 months. 
  • Cool completely before freezing and allow 1-inch of space for liquid to expand. 
Course: Soup
Cuisine: American
Keyword: Chicken Stock
Author: Jaclyn