How To Make Chicken Stock Recipe

I share a surprisingly simple approach to Homemade Chicken Stock using leftover roast or rotisserie chicken plus humble vegetables and seasonings, a trick that yields versatile liquid for soups, stews, sauces, and more.

I never toss a leftover roast or rotisserie chicken carcass and bones anymore, because something about the way a browned yellow onion sits with that rich frame turns plain meals into something worth writing home about. Maybe it sounds dramatic, but this Homemade Chicken Stock has saved more dinners than I can count, and each pot tastes like it learned a secret from the roast.

You’ll notice depth and a kind of sneaky complexity that takes soups and sauces places they wouldn’t go otherwise. I don’t say that lightly, and once you smell it simmering you’ll probably start hoarding bones too.

Ingredients

• Chicken bones: rich in protein and collagen, adds body and deep savory flavor.
• Onion: unpeeled for color, gives sweetness when simmered, adds trace minerals.
• Carrots: natural sweetness, vitamin A source, helps balance the savory stock.
• Celery: brings subtle saltiness and fiber, aromatic backbone for the broth.
• Garlic: adds warm pungent flavor and antioxidants, dont overcook or it gets bitter.
• Bay leaves: small fragrant leaves that add herbal depth, not eaten but infuse aroma.
• Apple cider vinegar: helps pull minerals from bones, adds a clean slight tang.

Ingredient Quantities

• 2 to 4 lb leftover roast or rotisserie chicken carcass and bones (about 1 to 1.8 kg)
• 10 to 12 cups cold water
• 1 large yellow onion, unpeeled
• 2 medium carrots
• 2 celery stalks
• 3 garlic cloves
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• a handful fresh parsley
• 4 fresh thyme sprigs or 1 teaspoon dried thyme
• 1 tablespoon apple cider vinegar (optional)
• 1 teaspoon kosher salt

How to Make this

1. Put 2 to 4 lb leftover roast or rotisserie chicken carcass and bones in a large pot and cover with 10 to 12 cups cold water. Add 1 large yellow onion (unpeeled and halved), 2 medium carrots roughly chopped, 2 celery stalks roughly chopped, 3 garlic cloves smashed, 2 bay leaves, 1 teaspoon whole black peppercorns, a handful fresh parsley, 4 fresh thyme sprigs or 1 teaspoon dried thyme, 1 tablespoon apple cider vinegar (optional) and 1 teaspoon kosher salt.

2. Heat over medium-high until it just reaches a gentle simmer, then reduce heat so it barely bubbles. Dont let it boil hard or the stock will get cloudy.

3. For the first 20 to 30 minutes skim off the grey foam and scum that rises to the surface with a slotted spoon or ladle. You might need to skim more than once.

4. Keep a very gentle simmer, partly covered, for 3 to 4 hours for a good stock or up to 6 hours if you want extra depth. Check every hour and add a bit of water if too much evaporates.

5. Taste near the end and adjust salt if needed. Remember its easier to add salt later than to fix an over-salted stock.

6. Remove from heat and let cool a little. Strain the stock through a fine mesh sieve into another pot or large bowl; for an extra clear result line the sieve with cheesecloth.

7. Pick out and discard the bones, onion, carrots and celery. Press the solids gently with the back of a spoon to extract any trapped stock but dont mash them into the liquid.

8. Cool the strained stock quickly by placing the pot in an ice bath or dividing into smaller containers. Chill in the fridge until the fat solidifies on top.

9. Skim off the fat if you want a leaner stock, or leave some for flavor. Store in the fridge up to 4 days or freeze in portions up to 3 months. Use for soups, stews, sauces or to make a quick chicken soup.

Equipment Needed

1. Large stock pot (6 to 8 qt)
2. Fine mesh sieve and cheesecloth or a clean kitchen towel for extra clear stock
3. Slotted spoon or large ladle for skimming the grey foam, youll use it a lot
4. Wooden spoon or spatula to press the solids gently but not mash them into the liquid
5. Cutting board and chef’s knife for chopping the onion carrots and celery
6. Large heatproof bowl or second pot to catch the strained stock
7. Measuring cups and spoons for the water salt and vinegar
8. Big bowl and ice for an ice bath to cool the stock quickly, an empty sink works too
9. Storage containers like mason jars or freezer bags for chilling or freezing portions

FAQ

How To Make Chicken Stock Recipe Substitutions and Variations

• 2 to 4 lb leftover roast or rotisserie chicken carcass and bones — substitute with turkey carcass or mixed poultry bones (same method), or for vegetarian stock use deeply roasted mushrooms + a splash of soy or miso for umami.
• 1 large yellow onion, unpeeled — swap for white or sweet onion, or use shallots or a few leek whites if you want a milder, sweeter flavor.
• 4 fresh thyme sprigs or 1 teaspoon dried thyme — use fresh rosemary or a couple bay leaves plus a pinch of dried oregano if you don’t have thyme.
• 1 tablespoon apple cider vinegar (optional) — use lemon juice, white wine vinegar, or a splash of red wine vinegar instead to help draw minerals from the bones.

Pro Tips

– Start cold and use a splash of acid: always cover the bones with cold water and add the apple cider vinegar. That little acid helps pull collagen out of the bones so your stock gels and has body. If you want more roast flavor, toss the carcass and big bones under a hot oven for 20 to 30 minutes first, but don’t burn them.

– Skim early and strain well: during the first 20 to 30 minutes skim off the grey scum, it really matters for clarity. When you strain, line the sieve with cheesecloth for an extra clear result, or use a fine mesh twice. Don’t mash the veggies, just press gently.

– Keep it barely bubbling: a gentle simmer keeps the flavor clean. If it boils hard the stock will get cloudy and greasy, and you might lose some delicate flavor. Check every hour, add a little water if it’s evaporating too much, and taste near the end before you salt.

– Cool and store smart: chill the stock fast in an ice bath or in smaller containers so bacteria don’t grow. Once cold the fat will solidify on top and is easy to remove if you want a leaner stock, but keeping some fat adds flavor. Freeze in usable portions, or ice cube trays for small amounts, and label with the date.