See how you can make fresh chicken stock right at home! The process is almost too easy to be true, much cheaper than the store, and uses simple ingredients.
The best chicken stock isn't bought in the store. In fact, I don't even think you get the best stock when you cook a chicken up and make the stock. I swear the best chicken stock comes from using the rotisserie chickens that you buy in the store.
The rotisserie chickens have just a little more color and flavor that makes the stock even more delicious. For some reason, the browning process that they go through when they are cooked makes them extra flavorful. It's very easy to make a batch from leftovers to get one last yummy meal from it.
You may also may want to try my homemade chicken taco seasoning.
Why Homemade Chicken Stock is the Best
- It’s packed with flavor you can’t get from a box of chicken stock.
- You can control the sodium intake and avoid artificial ingredients.
- It’s a great way to use up leftover chicken carcasses and veggies.
- Homemade chicken stock tastes richer, heartier, and more delicious than store-bought stock.
Ingredients
- Rotisserie chicken carcass (or roasted chicken bones)
- Onions
- Carrots
- Black pepper
- Salt
- Cold water
How to Make the Best Chicken Stock
Prep Your Ingredients: Chop up onions and carrots into large pieces. No need to be precise—this is rustic cooking at its best.
Assemble the Pot: In a large stockpot, add the chopped veggies, rotisserie chicken carcass (leftover bones and all), black pepper, salt, and bay leaves. If you have fresh herbs, toss them in for an extra boost of flavor.
Fill with Water: Pour cold water into the pot, enough to cover the chicken and veggies completely. For extra flavor, use the container the chicken came in to scrape up all those browned bits.
Bring to a Boil: Place the pot over medium-high heat and bring to a gentle boil. Once boiling, reduce to a low simmer.
Simmer and Wait: Let the stock simmer gently for about 2-3 hours. This is when the magic happens—the flavors meld together, creating a rich and golden broth.
Strain and Store: Using a fine-mesh strainer, strain the stock into a large bowl to remove the bones and vegetables. Cool to room temperature before transferring to freezer-safe containers, mason jars, or ice cube trays for storage.
Tips for Perfect Chicken Stock
- Rotisserie Chicken Rules: The browning on rotisserie chickens gives your stock a deeper, richer flavor than using raw chicken. It’s a great way to make good use of leftovers.
- Don’t Rush It: The longer the simmer, the more flavorful the broth. Let it go for at least 2 hours, or up to 4 for maximum depth.
- Skim the Fat: After cooling the stock, skim off the fat layer on top with a large metal spoon for a cleaner broth.
- Freeze in Portions: Ice cube trays are perfect for storing small amounts for pan sauces, while pint jars or freezer-safe containers work for larger quantities.
Ways to Use Your Homemade Chicken Stock
- Homemade Chicken Noodle Soup: The ultimate comfort food, elevated by your flavorful homemade stock.
- Chicken and Dumplings: Your secret weapon for the fluffiest, most delicious dumplings.
- Soup Recipes Galore: From chicken gnocchi soup to classic vegetable soup, this stock is a game-changer.
- Pan Sauces: Deglaze your skillet with this stock for rich, flavorful sauces.
- Grains and Veggies: Use it instead of water to cook rice, quinoa, or roasted vegetables for added flavor.
Common FAQs
Yes! A whole raw chicken or even skin-on chicken pieces work well. But for the most flavorful broth, roasted chicken or rotisserie chicken is the best way to go.
Add enough water to cover the chicken and vegetables by about an inch. Typically, this is about 12-16 cups of water in a large stockpot.
Not really! A large stockpot, fine-mesh strainer, and some freezer-safe containers are all you need.
In the fridge, it lasts 1-2 weeks. In the freezer, it’s good for up to a year. Just make sure to store it in airtight containers.
Chicken stock is simmered for a shorter time (2-4 hours), while bone broth is simmered for 12-24 hours to extract more nutrients and gelatin from the bones.
Easy Homemade Chicken Stock
- 1 onion
- 2 carrots
- 1/8 tsp. of black pepper and a bit of salt.
Rotisserie carcass or roasted bones
Add all of the ingredients to the pot and cover with water.
Bring to a boil over medium-high heat, then reduce to a low simmer for 2-3 hours.
Strain the broth and store for later.
Pamela Anderson says
Just a few things I do differently when making stock..... instead of using fresh onions and carrots, I save the outer skins of the onions (that tougher layer that is just under the onion's papery skin) and carrot peelings (from well -scrubbed carrots) and celery leaves in a bag in the freezer and use this to make vegetable stock AND in my homemade chicken stock. It gives plenty of flavor from something that would otherwise go straight into the composter. I also do NOT add salt to my stock because I don't always know what I am going to make with it and I'd rather wait and salt the finished dish appropriately.
Thanks for sharing your recipes and ideas! Found you through Pinterest
Julie says
Great tips! Thank you for sharing. I will have to try using scraps next time.
Savannah @ The Budget Prepper says
I've really been thinking about making my own stock! Are there any storage container requirements...is plastic better vs. glass, etc?
Thanks for the great informative post!
Julie says
I recommend plastic if you are going to freeze it. If you do freeze and use glass make sure you leave plenty of room for expansion when it freezes.
Jim Wang says
We love turning our rotisserie chicken into stock, it's sooo good. We found that keeping it at a simmer helped avoid emulsifying the fat (which makes it harder to separate). So don't let it boil for too long!
Also, we will freeze it in quarters, pints, and some into ice cubes for easy use. We use it whenever we steam vegetables too, adds a little richness to broccoli and the like. And rice! Oh so good in making rice.
Julie says
Great tips! I will have to try it in rice next time I make some. Thanks