How to Make Chicken Stock

October 31, 2018

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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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Chicken Stock
5 from 6 votes

How to Make Chicken Stock

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
Prep5 minutes
Cook2 hours
Ready in: 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

  • Place chicken carcass (including any wing bones or leg bones) into a large pot. If there is browned skin left add that as well. Remove anything from the cavity of chicken if it was stuffed.
  • Add celery, carrots, onion, pepper, parsley and pepper.
  • Cover with water (about 8 - 9 cups) and season with salt to taste.
  • 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.
  • Store in an airtight container in fridge or freezer.

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 3 months. 
  • Cool completely before freezing and allow 1-inch of space for liquid to expand. 
  • For a more concentrated flavor use two chicken carcasses.

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16 Comments

  • Tabatha

    THIS IS WONDERFUL! I love your blog and recipes! I have a recipe for roasted tomato and quinoa soup that is very similar to your chicken and quinoa. I lost the recipe and yours sounds very similar…so thank you! I agree with the bone broth idea and to add a bit of vinegar as well. You don’t taste the vinegar. =) Is the slow cooker on high or low for 8 hours? The only reason I ask is that I made it once on low and to get the deep brown color and rich flavor, it had to stay in for 18 hours or so…took forever but was so yummy! I think I’ll definitely make it on the stove from now on! Fair warning readers…you’ll never want pre-made soups again…no replacing this flavor! =)

    Thanks for your wonderful recipes! I’m loving it!

    • Jaclyn

      Jaclyn Bell

      I have a Crockpot brand slow cooker and it cooks fairly high (simmers while cooking) so 8 hours on low minimum has worked for me but probably the longer the better. So glad you like my recipes!

  • Corla

    This is so funny but this is exactly how I make my broth.. Let me take it a step further for you and your readers that may be interested. In making chicken soup. You can add a potato in making your broth as well. Before you strain your broth, take the veggies out and mash them with a fork, add them back to your broth after you strain it. If there is chicken left on your bones you can pull them off and add back to the broth. Once your broth is reheated. I wash and cut up cabbage add to broth and simmer broth. On the side make small tiny shell macaroni as directed on package. I prefer doing them separate so they don’t over cook or soak up the broth. Add cooked shells to the bottom of soup bowl, add homemade chicken soup, top with Parmesan cheese and enjoy. Yum! ?

  • Bobguy

    Thank you Jaclyn. I have been looking for a way to reduce the salt content in most store brand stocks and broths. I would imagine homemade stock is much less expensive.

  • Louise

    I also add fresh dill, whole peeled garlic cloves, 1 whole tomato, half a green or red pepper, 1 small turnip and 2 parsnips.
    Makes a delicious soup!
    Oh, and I carefully remove all the bits of meat from the carcass and mix it in with our dog’s kibble for a tasty meal for him!

  • Kristi Mullican

    You can freeze your stock by filling ice cube trays with stock, freeze, then pop the cubes out and store in zip lock freezer bags. That way you can use exactly the amount you need.

    • Jaclyn

      Jaclyn Bell

      Thanks for the tip! I like to do that with wine but never thought to do it with stock.

  • Dorothy

    I hope others will take your advice and make this stock. I have been doing this for years. It makes a big difference in flavor, especially when used to cook rice.

  • mary beth barlow

    Just wondering if you know the timing for an Instant Pot? I bet the pressure cooker would certainly extract great flavor to the chicken stock. Thank you for your great recipes….

    • Jaclyn

      Jaclyn Bell

      Yes sorry I forgot to add that along with slow cooker instructions. In the Instant Pot cook on manual mode for 45 minutes. Let pressure come down naturally for 10 minutes.

  • Jan

    Add a splash of apple cider vinegar to your pot before cooking the stock. It will draw out more marrow and goodness from the chicken bones.