Why You’ll Love This Recipe
This homemade chicken stock is incredibly easy to make and perfect for transforming leftover chicken into something truly special. The long simmer extracts all the savory goodness from the bones, while the vegetables add a natural sweetness and depth to the flavor. Plus, making your own stock at home ensures it’s free from artificial additives, preservatives, and excessive sodium. It’s a simple, comforting addition to any recipe, and you can store it for later use—whether in the fridge or the freezer!
Ingredients
- 1 leftover chicken carcass
- 1 large carrot, broken in half (no need to peel)
- 1 celery stick, roughly broken
- 1 onion, sliced in half (no need to peel)
- 1 tsp salt
- ½ tsp black pepper
Optional:
- Any leftover drippings or juices from the roasting pan
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prepare the Ingredients:
Place the leftover chicken carcass, carrot, celery, and onion into a large stockpot. Add enough cold water to completely cover the ingredients.
2. Season:
Add the salt and black pepper to the pot. If you have any leftover drippings or pan juices from the roasting chicken, pour those in as well for added flavor.
3. Simmer:
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat and allow the stock to simmer gently, uncovered, for 4–5 hours. During this time, the liquid will reduce by about three-quarters, concentrating the flavors.
4. Strain:
After the stock has simmered, remove the pot from the heat and let it cool for about 10 minutes. Place a fine-mesh sieve over a large jug or bowl and strain the stock, pressing down on the solids with the back of a spoon to extract as much liquid as possible.
5. Store:
Pour the strained stock into clean jars or containers.
- To refrigerate: Store the stock in sealed jars in the fridge for up to 3–4 days.
- To freeze: Let the stock cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months.
Servings and Timing
- Prep time: 10 minutes
- Cooking time: 5 hours
- Total time: 5 hours 10 minutes
- Yield: 1 serving (approximately 6-8 cups)
Variations
- Herb Variations: Feel free to add fresh or dried herbs like thyme, rosemary, or bay leaves for extra aroma and flavor.
- Vegetable Variations: You can add other vegetables like leeks, garlic, or parsnips for a different flavor profile.
- Chicken Feet: For a richer, gelatinous stock, consider adding chicken feet to the pot, which provide collagen and create a thicker, richer texture.
Storage/Reheating
- Storage: Keep refrigerated stock in an airtight container for up to 3–4 days. If storing for longer, freeze it in portions for easy future use.
- Reheating: To reheat, simply place the stock in a saucepan over medium heat and bring it to a simmer. Add a little water if the stock has reduced too much during storage.
FAQs
Can I use a slow cooker to make this stock?
Yes, you can use a slow cooker! Simply combine all the ingredients in the slow cooker, cover with water, and cook on low for 8-10 hours. Once done, strain the stock and proceed with storage.
Can I use this stock in recipes right away?
Yes, once strained and cooled slightly, you can use the homemade stock immediately in soups, stews, sauces, or any recipe that calls for chicken broth.
Can I add other flavors to the stock?
Absolutely! You can add additional flavorings like soy sauce, miso paste, for a more complex flavor profile.
Can I make chicken stock with a rotisserie chicken carcass?
Yes, using a rotisserie chicken carcass works great, as it will add extra flavor from the seasonings already on the chicken.
How can I make a more concentrated stock?
If you prefer a more concentrated, rich stock, reduce the liquid further by simmering it longer. You can also add more bones or chicken parts for additional depth.
Conclusion
Homemade chicken stock is an easy and cost-effective way to enhance your cooking with rich, savory flavors. This recipe makes the most of a leftover chicken carcass, transforming it into a flavorful liquid that can be used in countless dishes. Whether you’re making soups, gravies, or sauces, this homemade stock is a kitchen essential that will take your meals to the next level. With just a few simple ingredients and some patience, you’ll have a versatile, delicious stock ready to use whenever you need it!
Homemade Chicken Stock
- Prep Time: 10 minutes
- Cook Time: undefined
- Total Time: 5 hours 10 minutes
- Yield: 1 serving (approximately 6-8 cups)
- Category: Stock
- Method: Simmering
- Cuisine: American
Description
Homemade Chicken Stock is a rich and flavorful base made from a leftover chicken carcass, vegetables, and seasonings. This easy-to-make stock is perfect for soups, stews, gravies, and sauces, adding depth to your meals with minimal effort.
Ingredients
1 leftover chicken carcass
1 large carrot, broken in half (no need to peel)
1 celery stick, roughly broken
1 onion, sliced in half (no need to peel)
1 tsp salt
½ tsp black pepper
Optional:
Any leftover drippings or juices from the roasting pan
Instructions
- Prepare the Ingredients: Place the chicken carcass, carrot, celery, and onion into a large stockpot. Add enough cold water to cover the ingredients.
- Season: Add the salt, black pepper, and any leftover pan drippings for extra flavor.
- Simmer: Bring the pot to a boil, then reduce the heat and simmer uncovered for 4–5 hours. The liquid should reduce by about three-quarters.
- Strain: After simmering, let the stock cool slightly and then strain through a fine-mesh sieve to remove the solids. Press to extract as much liquid as possible.
- Store: Transfer the strained stock to clean jars. Refrigerate for 3-4 days or freeze for up to 3 months.
Notes
For extra flavor, add fresh or dried herbs like thyme, rosemary, or bay leaves during simmering.
For a richer stock, add chicken feet or more bones.
Vegetables like leeks, garlic, or parsnips can also be added for added depth of flavor.
Nutrition
- Serving Size: 1/2 cup
- Calories: 40
- Sugar: 2g
- Sodium: 700mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
