Homemade Chicken Stock from a Roasted Chicken Carcass

This homemade chicken stock turns the leftover carcass from a roasted chicken into a rich, flavorful kitchen staple. Simmer it with carrots, celery, onions, garlic, and herbs, then use the finished stock for soups, sauces, risotto, grains, gravy, and more.

After you’ve enjoyed your Garlic-Herb Whole Roasted Chicken, save the carcass instead of tossing it. A few hours of mostly hands-off simmering turns it into about 10 cups of homemade stock with much more flavor than the typical boxed version.

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Why You’ll Love This

• Uses the Whole Chicken Carcass – Waste nothing
• Better Than Store-Bought – Actual chicken flavor
• Freezer-Friendly – Make big batches
• Versatile – Use in any recipe calling for broth
• Budget Friendly – Turns a leftover carcass into another useful kitchen staple

Greta

Homemade Chicken Stock

Rich chicken stock made from roasted chicken carcass, vegetables, and herbs. Simmers 3-4 hours into liquid gold.

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Prep Time 20 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Servings: 10 cups

Course: Base, Stock

Cuisine: American

Ingredients Method

Ingredients

  

• 1 5-6 lb. roasted chicken carcass from whole roasted chicken
• 3 large carrots roughly chopped
• 3 large celery stalks roughly chopped
• 2 medium yellow onions roughly chopped
• 4-5 large cloves garlic peeled and smashed
• 1 T. dried oregano
• 1 T. dried parsley
• 1 T. dried thyme
• 1 T. whole black peppercorns or ½ t. ground pepper
• 1 t. coarse sea salt
• 2 whole bay leaves
• 12 c. water

Method

 

1. Place chicken carcass in large stock pot. Add carrots, celery, onions, and garlic around the chicken.
2. Sprinkle oregano, parsley, thyme, peppercorns, salt, and bay leaves on top.
3. Add 12 cups water. Bring just to a boil, then immediately reduce to a gentle simmer.
4. Simmer 3½-4 hours, stirring occasionally.
5. When meat is falling off bones, remove from heat.
6. Carefully strain contents through fine mesh strainer to separate liquids and solids.
7. Reserve the liquid (this is your stock!). Pick any larger chicken pieces from strainer and save separately for soup. Discard remaining solids.
8. Refrigerate up to 4 days or freeze up to 3 months.

Supper & Sage Tip: Cool chicken stock quickly rather than leaving the full pot on the counter until it reaches room temperature. Divide the strained stock into smaller, shallow containers, or set the pot in an ice-water bath and stir occasionally to help it cool faster. Refrigerate within 2 hours.

Once chilled, a layer of fat may form on top. You can remove it before using the stock or leave it in place until you’re ready to cook.

Store homemade chicken stock in the refrigerator for 3–4 days, or freeze it for longer storage.

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To make this Chicken Stock, you’ll need:

• Large stock pot — an 8-quart or larger pot gives the chicken carcass and vegetables plenty of room to simmer without crowding.
• Fine mesh strainer — makes it easy to separate the finished stock from the bones, vegetables, herbs, and smaller bits.
• Souper Cubes freezer tray — one of my favorite ways to freeze homemade stock in measured portions so you can grab exactly what you need for soups, sauces, grains, or gravy.
• Wide-mouth Mason jars — great for storing stock in the refrigerator or freezing larger portions; just leave plenty of room for expansion if freezing.
• Fat separator — optional, but incredibly handy if you want to remove excess fat from warm stock without waiting for it to chill and solidify.

For the best chicken stock:

• Use roasted chicken carcass – there’s more flavor than raw chicken
• Don’t skip the vegetables – they add depth of flavor, and it’s a great way to use up those veggie scraps.
• Simmer, don’t boil – this helps keep the stock clear
• Stir occasionally to submerge exposed parts
• Strain well to remove all solids

Storage tips:

• Ice cube trays: Freeze in cubes for small amounts
• Muffin tins: Freeze in ½-cup portions
• Freezer bags: Lay flat for space-saving storage
• Mason jars: Leave 2 inches headspace (liquid expands when frozen)
• Label with the date!

How to use homemade chicken stock:

• Soups (obviously!)
• Cook rice or grains in it
• Deglaze pans for sauces
• Braise meats
• Make gravy
• Cook vegetables in it
• Anywhere recipe calls for broth

Frequently Asked Questions

Q: Can I use a raw chicken carcass?
A: Yes, but roasted adds more flavor. Raw works if that’s what you have.

Q: My stock is cloudy. Is that okay?
A: Yes! Means you boiled instead of simmered. Still tastes great, just not as clear.

Q: How long does this keep?
A: Refrigerator: 5 days. Freezer: 6 months.

Q: Can I add other vegetables?
A: Yes! Parsnips, leeks, mushrooms, or fresh herbs all work.

Q: What’s the difference between chicken stock and chicken broth?

A: Stock is generally made with bones and simmered longer for more body; broth is usually lighter and more meat-forward.

More Ways to Use Chicken Stock

• San Marino Chicken Fideo Soup — light, lemony chicken soup with vegetables and tender fideo noodles; it uses plenty of chicken stock, so homemade stock really gets a chance to shine here.
• Hearty Minestrone Soup — packed with vegetables, beans, and pasta in a savory broth that’s even better when you start with homemade stock.
• Instant Pot Garden Vegetable Soup — an easy, vegetable-packed soup where a flavorful homemade stock adds extra depth without adding any extra work.
• Risotto Primavera — creamy Arborio rice slowly absorbs several cups of warm stock, so homemade chicken stock gives the whole dish even more savory flavor.