We make a lot of soup around here during the winter—usually at least one big pot a week—so I go through plenty of chicken broth. If I don’t have homemade chicken stock on hand, I’ll use chicken bouillon or chicken base, but this homemade version tastes so much better and is made with simple, real ingredients.
Making chicken stock is also one of my favorite ways to get just a little more out of a chicken before tossing the bones. I know there’s technically a difference between chicken stock and chicken broth, but I call it all the same. Whatever you call it, this homemade version is perfect for all those pots of soup we make once the cold weather settles in.
Why You’ll Love This Homemade Chicken Stock Recipe
Making your own chicken stock sounds like one of those things that takes a lot of extra work, but most of the time is really just letting the pot simmer on the stove. And you don’t even have to make it the day you cook the chicken—just toss the bones in the freezer until you have the time.
- It uses what you already have. Instead of throwing away the chicken carcass, you can turn those leftover bones into something you’ll use for another meal.
- The ingredients are flexible. This isn’t a recipe where you need to measure every carrot or teaspoon of seasoning perfectly.
- It tastes so much better homemade. A long, slow simmer gives the stock a rich chicken flavor that’s hard to get from a carton.
- You can make it from different kinds of chicken. I’ve made chicken stock from our leftover chicken as well as a rotisserie chicken carcass.
- It freezes beautifully. Make it when you have the bones and tuck it into the freezer until you need it.
I especially love that making chicken stock gets one more use out of something I would have otherwise thrown away. Then I can freeze the finished stock and have homemade chicken broth ready to go the next time soup is on the menu.
Chicken Stock Ingredients
You don’t need much to make chicken stock from bones, and the amounts don’t have to be exact. I tend to dump and pour my seasonings until everything looks about right, so use these measurements as a starting point and adjust them to your taste.
- 1–2 leftover chicken carcasses, including the bones, skin, and any meat scraps
- Pan drippings and juices from the chicken, if you have them
- 5-6 quarts water, or enough to generously cover the chicken
- 2–3 carrots, cut into large pieces
- 4–6 celery stalks, including the leafy tops, cut into large pieces
- 1–2 onions, peeled and quartered
- 1 whole head garlic, cut in half
- 1–2 tablespoons dried parsley
- 1–2 teaspoons dried thyme
- 1–2 teaspoons dried rosemary
- 1–2 bay leaves
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper or peppercorns
Don’t worry if you have three carrots instead of two or only half an onion sitting around. Homemade chicken stock is a great place to use what you have rather than running to the store for one missing ingredient.
How to Make Chicken Stock From Bones
Making chicken stock is mostly a matter of giving it plenty of time to simmer. Once everything is in the pot, there really isn’t much to do besides skim it, add the vegetables and seasonings, and let the stove do the rest.
1. Add the Chicken Bones and Water
Place the leftover chicken carcass, bones, skin, scraps of meat, and any pan drippings into a large stockpot. Pour in enough water to generously cover the bones.
For my large stockpot, that’s usually around 5-6 quarts of water. The exact amount will depend on the size of your pot and how many chicken bones you’re using.
2. Simmer the Chicken and Skim the Top
Bring the water to a gentle simmer over medium heat and let the chicken bones simmer on their own for about 1 hour before adding the vegetables.
As it cooks, foam and other bits will collect on the surface. Use a large spoon to skim those off and discard them as needed. After about an hour, when you’ve skimmed most of it from the top, you’re ready to add the vegetables and seasonings.
3. Add the Vegetables and Seasonings
Once you’ve skimmed the stock, add the carrots, celery, onions, garlic, parsley, thyme, rosemary, bay leaves, salt, and pepper.
There’s no need to finely chop your vegetables. Big pieces work just fine because we’re going to strain everything out at the end anyway.
And don’t get too hung up on the seasonings. I don’t measure mine carefully—I dump them in until it looks pretty and adjust from there.
4. Let the Chicken Stock Simmer
Bring everything back to a gentle simmer, then turn the heat down and let the stock cook low and slow for about 5 hours.
You don’t want a hard, rolling boil. A nice gentle simmer gives the chicken bones, vegetables, and herbs plenty of time to flavor the stock.
Check the pot occasionally as it cooks. If the liquid gets too low and the bones are no longer mostly covered, add a little more water.
5. Strain the Stock
When the stock is finished, remove the pot from the heat and let it cool for at least an hour, or enough so that it’s not so hot. Use tongs or a slotted spoon to remove the large bones and vegetables.
Pour the remaining stock through a fine-mesh strainer or cheese cloth, into another large pot or bowl to catch the smaller pieces.
If there’s still good chicken meat on the bones, pick it off before tossing the carcass. There’s no sense wasting that either. You can use it for soup.
6. Cool and Store
Let your homemade chicken stock cool before transferring it to jars or storage containers.
Keep what you’ll use soon in the refrigerator and freeze the rest for another day! I love having homemade stock tucked away because sooner or later I’m going to make a soup that needs it.
Can You Make Chicken Stock From a Rotisserie Chicken?
Absolutely! I’ve made homemade chicken stock from chickens we’ve cooked at home, leftover rotisserie chicken, and I’ve even done the same thing with a turkey carcass. Once the meat has been picked off, there’s still plenty of flavor left in those bones and scraps.
Just save the carcass and use it the same way you would any other cooked chicken bones. If you don’t have time to make stock right away, put the bones in a freezer bag or container and freeze them until you do.
Rotisserie chickens are already well seasoned, so keep that in mind when adding salt to your stock. I’d start with less and add more later if you think it needs it.
Chicken Stock vs. Chicken Broth: What’s the Difference?
I know there’s technically a difference between chicken stock and chicken broth, but around here, I call it all the same. If I’m making soup and need chicken broth, this is what I’m pulling out of the freezer.
Traditionally, chicken stock is made mostly from bones and is simmered for several hours, while chicken broth is usually made with more meat and may be seasoned so it can be eaten on its own. Since this recipe is made from leftover chicken bones and simmered low and slow, technically we’re making chicken stock.
But if you came here looking for chicken broth from chicken bones, you’re in the right place. Use it anywhere you would normally use either chicken broth or chicken stock.
Variations and Substitutions
One of the best things about making chicken stock is that you really don’t have to follow an exact recipe. I use what I have and don’t worry if every batch turns out a little different.
- Use vegetable scraps. Carrot ends, celery tops, and pieces of onion are all great for making stock. You can even keep a bag of scraps in the freezer along with your chicken bones.
- Change up the herbs. Use fresh herbs if you have them, or stick with dried parsley, thyme, and rosemary like I usually do.
- Skip what you don’t have. Missing celery or only have one carrot? Make the stock anyway.
- Use more than one chicken carcass. If you don’t have enough bones, freeze them and keep adding to your stash until you’re ready to make a pot.
- Adjust the garlic. Add more, less, or leave it out depending on what you like.
- Wait to add the salt. You can make the stock with very little salt and season whatever you’re cooking with it later.
Tips for the Best Homemade Chicken Stock
Chicken stock is pretty forgiving, which is probably why I like making it. Still, there are a few things I’ve learned that make the process even easier.
Keep it at a gentle simmer. Once everything gets going, turn the heat down. You don’t need the stock boiling hard for hours.
Don’t worry about exact measurements. This is one of those recipes where I dump in the herbs and seasonings until they look right. Your carrots and celery don’t need to be measured exactly either.
Freeze your chicken bones. You don’t have to make chicken stock every time you cook a chicken. Freeze the carcass and bones and make stock when you actually have the time.
Keep the bones mostly covered. Check your pot once in a while and add more water if too much cooks away.
Don’t worry if your stock is cloudy. It might not look like the perfectly clear broth you see in a carton, but that’s okay. We’re making this to cook with, and a cloudy batch of homemade chicken stock still tastes just fine.
Go easy on the salt at first. You can always add more later, and keeping the stock lightly seasoned makes it easier to use in all kinds of recipes.
Ways to Use Homemade Chicken Stock
Around here, most of this ends up in soup. We make soup at least once a week during the winter, so it doesn’t take long to work our way through whatever chicken stock I’ve put away.
But there are plenty of other recipes with chicken stock, too. Use it anywhere you’d normally reach for a carton of chicken broth or a spoonful of chicken base.
You can use homemade chicken stock for soups and stews, casseroles, gravy, stuffing, sauces, or cooking rice and wild rice. It’s also good for adding a little extra flavor to mashed potatoes or thinning out a sauce that has gotten too thick.
How to Store Chicken Stock
Once your chicken stock is strained, cool it before putting it into the refrigerator. I like to divide it into smaller containers instead of storing the entire batch together, especially if I know I won’t use it all at once.
Homemade chicken stock will generally keep in the refrigerator for 3 to 4 days. If you aren’t going to use it within that time, freeze it instead.
How to Freeze Chicken Stock
Freezing is my favorite way to store homemade chicken stock because then I can make a large pot and use it over several months.
Pour the cooled stock into freezer-safe containers, leaving some room at the top for expansion. If you’re freezing it in glass jars, make sure the jars are freezer-safe and leave plenty of headspace so the liquid has room to expand as it freezes.
It can also be handy to freeze chicken stock in smaller portions. That way you don’t have to thaw a huge container when a recipe only calls for a cup or two.
For the best quality, try to use your frozen chicken stock within about 2 to 3 months.
FAQs
Homemade chicken stock is pretty forgiving, but there are a few questions that tend to come up when you’re making it from scratch. Here are some of the most common ones, especially if you’re making chicken stock from leftover bones for the first time.
Can I make chicken stock from leftover chicken bones?
Yes! That’s exactly how I make this chicken stock recipe. Save the carcass, bones, skin, and any little scraps left after you’ve eaten the chicken and turn them into another useful ingredient instead of throwing them away.
Can I use a rotisserie chicken carcass to make chicken stock?
Yes. I’ve made chicken stock from rotisserie chicken from Sam’s Club, and the same basic method works. Just remember that rotisserie chickens can already be fairly well seasoned, so don’t add too much salt until you’ve tasted the finished stock.
How long should you simmer chicken stock?
I simmer the chicken bones by themselves for about an hour, then add the vegetables and seasonings and continue cooking everything low and slow. Plan on roughly 5 hours total for a good, flavorful stock. It’s a great weekend project.
Do you have to skim chicken stock?
You don’t absolutely have to, but I do. As the chicken bones begin simmering, foam and other bits rise to the top, and skimming them off helps give you a cleaner finished stock.
Why is my chicken stock cloudy?
A hard boil can make chicken stock cloudy, and some homemade batches simply turn out cloudier than others. Keep it at a gentle simmer rather than a rolling boil, but don’t worry if your finished stock isn’t perfectly clear—it will still work just fine in your recipes.
Can you add water to chicken stock while it’s cooking?
Yes. If enough water cooks away that the bones are no longer mostly submerged, add a little more to the pot and keep simmering.
Do you need to add salt to homemade chicken stock?
No. You can leave the salt out completely or add just a little and season the finished dish later. This is especially helpful if you want a homemade substitute for lower-sodium chicken broth.
Can I freeze chicken bones and make stock later?
Definitely. Put the chicken carcass and bones into a freezer-safe bag or container and freeze them until you have time to make stock. You can also keep adding bones to the same container until you have enough for a large batch.
How long does homemade chicken stock last in the refrigerator?
Homemade chicken stock should be refrigerated promptly and used within about 3 to 4 days. If you know you won’t get to it that quickly, freeze it instead.
Can you freeze homemade chicken stock?
Yes, and that’s how I usually save mine for later. Divide it into useful portions, leave room for expansion, and freeze it until the next time you need chicken broth or stock for a recipe.
Homemade Chicken Stock From Bones
Ingredients
- 1-2 leftover roasted chicken carcasses, including bones, skin, and any meat scraps
- Pan drippings and juices from the chicken, if available
- 5-6 quarts water, or enough to generously cover the chicken
- 2-3 carrots, cut into large pieces
- 4-6 celery stalks, including the leafy tops, cut into large pieces
- 1-2 onions, peeled and quartered
- 1 whole head garlic, cut in half
- 1-2 tbsp dried parsley
- 1-2 tsp dried thyme
- 1-2 tsp dried rosemary
- 1-2 bay leaves
- 1 tsp salt, or to taste
- ½ tsp black pepper or peppercorns
Instructions
- Place the chicken carcass, bones, skin, meat scraps, and any pan drippings in a large stockpot and add 5–6 quarts of water, or enough to generously cover the bones.
- Bring to a gentle simmer over medium heat and simmer the chicken bones for about 1 hour, skimming off and discarding any foam or bits that collect on the surface.
- Add the carrots, celery, onions, garlic, parsley, thyme, rosemary, bay leaves, salt, and pepper to the pot.
- Return to a gentle simmer, reduce the heat, and cook for another 3–4 hours.
- Remove the large bones and vegetables with tongs or a slotted spoon, then pour the stock through a fine-mesh strainer into a large bowl or pot.
- Allow the chicken stock to cool before transferring it to jars or storage containers. Refrigerate for up to 3–4 days or freeze for longer storage.
Notes
- The vegetable and seasoning amounts are flexible. Use what you have and adjust the herbs and seasonings to taste.
- Chicken bones can be frozen until you have enough—or have time—to make a batch of stock.
- Add more water during cooking if needed to keep the bones mostly submerged.
Slow Down and Savor It
There’s something satisfying about getting one more use out of a chicken that has already fed your family. What could have gone straight into the garbage becomes a pot of homemade stock that will eventually turn into another supper.
It’s a simple habit, but those are often the ones worth hanging onto. Save the bones, use what you have, and tuck the finished stock into the freezer for one of those cold winter nights when a big pot of soup is exactly what you need.
More Homemade Soup Recipes
If you’re making a batch of homemade chicken stock, you might as well put some of it to good use! Here are a few of our favorite homemade soups for those cold days when there’s nothing better than a big pot simmering on the stove.
Sausage and Kale Soup – A hearty soup made with Italian sausage, potatoes, kale, and a flavorful broth. It’s a good one for using up some of that homemade chicken stock.
Cheeseburger Soup – A thick, filling soup with ground beef, potatoes, vegetables, and plenty of cheesy goodness. This one is always good when you need a hearty supper.
Homemade Chicken Noodle Soup – Probably the most obvious place to use your homemade chicken stock! This simple chicken noodle soup is made with leftover chicken, vegetables, egg noodles, and plenty of flavorful broth.
Rustic Potato Soup – Scott’s version of potato soup, made with sausage, bacon, potatoes, carrots, celery, and spinach in a savory chicken broth.
Cabbage Potato Soup with Sausage – A hearty combination of cabbage, potatoes, Italian sausage, and bacon that makes a warm and filling cold-weather supper.
