This homemade chicken stock recipe is the ultimate kitchen staple, packed with flavor and incredibly easy to make. Using simple ingredients like rotisserie chicken bones, fresh vegetables, and pantry spices, you can create a rich, comforting stock that’s perfect for soups, stews, and countless other dishes.
The first time I made chicken stock at home, I couldn’t believe how much better it tasted than store-bought. Not only is it more flavorful, but it’s also a great way to use up leftover rotisserie chicken and reduce food waste.
Plus, it’s surprisingly simple, just simmer everything together, and you’ve got a versatile base for so many recipes!
What’s Inside This Recipe?
Ingredients for Homemade Chicken Stock
Homemade chicken stock is all about maximizing flavor with just a handful of basic ingredients. Here’s what you’ll need:
- 1 rotisserie chicken, meat removed (bones and skin only)
- 2 ribs celery, with leaves, cut into chunks
- 2 medium carrots, cut into chunks
- 2 medium onions, cut into chunks
- 2 bay leaves
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 10 whole peppercorns
- 8 cups cold water
- 2 tablespoons Better Than Bouillon chicken paste* or 6 chicken bouillon cubes
*Feel free to adjust the bouillon to your taste preference or substitute with your favorite chicken base.
You’ll also need:
- A large soup pot or Dutch oven
- A fine sieve or strainer
How to Make Homemade Chicken Stock
Making chicken stock at home might sound intimidating, but trust me, it’s incredibly easy. Here’s how I do it:
1. Combine the ingredients
Place the rotisserie chicken bones, celery, carrots, onions, bay leaves, rosemary, thyme, and peppercorns into a large soup pot. Pour in the 8 cups of cold water.
2. Bring to a boil
Slowly bring the mixture to a boil over medium heat. As it heats up, skim off any foam that rises to the surface. This helps keep the stock clear.
3. Simmer and let the flavors develop
Reduce the heat to low, cover the pot, and let it simmer gently for at least 2 hours. If you have more time, you can let it simmer longer for an even richer flavor.
4. Cool and strain
Once the stock has finished simmering, remove it from the heat and allow it to cool slightly. Strain the stock through a fine sieve or strainer, discarding the vegetables, spices, and chicken bones. You’ll be left with only the flavorful liquid.
5. Season and store
Stir in the Better Than Bouillon chicken paste (or bouillon cubes) to taste. Let the stock cool completely before storing it in the fridge or freezer. It will keep in the refrigerator for 3–4 days or in the freezer for up to 3 months.
How to Serve Your Homemade Chicken Stock
- Homemade chicken stock is a versatile ingredient that can elevate countless recipes.
- Use it as a base for comforting soups like chicken noodle or creamy potato soup.
- It’s also perfect for making risottos, sauces, or even cooking grains like rice or quinoa for extra flavor.
- I love adding it to my favorite chicken stock recipes, like hearty stews or roasted chicken stock gravies. The possibilities are endless!
Storing and Enjoying Leftovers
Homemade chicken stock stores beautifully, making it a fantastic make-ahead ingredient. Here’s how to store and reheat it:
- Refrigerate: Pour the cooled stock into airtight containers and refrigerate for 3–4 days. Before using, skim off any solidified fat that rises to the top.
- Freeze: Store the stock in freezer-safe containers or ice cube trays for up to 3 months. Freezing in smaller portions (like 1-cup servings) makes it easy to thaw just what you need.
- Reheat: Warm the stock gently on the stovetop over low heat, stirring occasionally.
Top Tips for Customizing Your Chicken Stock
- Add more flavor: Toss in a few garlic cloves, fresh herbs, or a splash of apple cider vinegar for extra depth.
- Make it salt-free: Skip the bouillon paste or cubes if you prefer a low-sodium stock. You can season it later in your recipes.
- Use a crock pot: Want hands-free cooking? Make crock pot chicken stock by simmering everything on low for 6–8 hours.
- Save veggie scraps: Keep onion peels, carrot ends, and celery leaves in a freezer bag to use in your next batch of DIY chicken stock.
Your Questions About Homemade Chicken Stock Answered
What’s the difference between chicken stock and chicken broth?
Chicken stock is made from simmering bones, which gives it a richer flavor and thicker texture due to the collagen released. Chicken broth, on the other hand, is typically made with meat and has a lighter, less concentrated flavor.
Can I use raw chicken bones instead of rotisserie?
Absolutely! If you have raw chicken bones, roast them in the oven at 400°F for about 30 minutes first. Roasting enhances the flavor and gives your stock a deeper, golden color.
Do I have to skim the foam?
Yes, it’s a good idea to skim off the foam that rises to the surface while boiling. This helps keep your stock clear and removes impurities.
Can I double this recipe?
Yes, you can easily scale this recipe up if you have a larger pot. Just make sure to maintain the same water-to-ingredient ratio.
How do I make this stock low-fat?
After refrigerating the stock, the fat will solidify on the surface. Skim it off before reheating or freezing for a lower-fat option.
Let’s Get Cooking!
Making homemade chicken stock is such a rewarding kitchen project. It’s easy, cost-effective, and the flavor is unmatched. I can’t wait for you to try this recipe and see how much it elevates your cooking.
If you give it a go, let me know in the comments! Share your tips, ask questions, or tell me how you like to use chicken stock in your own recipes. Don’t forget to tag WandaRecipes.com on social media. I’d love to see your creations!
Ready to explore more comforting recipes? Check out my collection of soup stock recipes or try your hand at making chicken broth from scratch.
Let’s keep cooking delicious meals together!
Homemade Chicken Stock Recipe
Ingredients
- 1 rotisserie chicken meat removed (bones and skin only)
- 2 ribs celery with leaves, cut into chunks
- 2 medium carrots cut into chunks
- 2 medium onions cut into chunks
- 2 bay leaves
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 10 whole peppercorns
- 8 cups cold water
- 2 tablespoons Better Than Bouillon chicken paste* or 6 chicken bouillon cubes
Instructions
Combine the ingredients
- Place the rotisserie chicken bones, celery, carrots, onions, bay leaves, rosemary, thyme, and peppercorns into a large soup pot. Pour in the 8 cups of cold water.
Bring to a boil
- Slowly bring the mixture to a boil over medium heat. As it heats up, skim off any foam that rises to the surface. This helps keep the stock clear.
Simmer and let the flavors develop
- Reduce the heat to low, cover the pot, and let it simmer gently for at least 2 hours. If you have more time, you can let it simmer longer for an even richer flavor.
Cool and strain
- Once the stock has finished simmering, remove it from the heat and allow it to cool slightly. Strain the stock through a fine sieve or strainer, discarding the vegetables, spices, and chicken bones. You’ll be left with only the flavorful liquid.
Season and store
- Stir in the Better Than Bouillon chicken paste (or bouillon cubes) to taste. Let the stock cool completely before storing it in the fridge or freezer. It will keep in the refrigerator for 3–4 days or in the freezer for up to 3 months.
