Homemade Chicken Stock Recipe
This homemade chicken stock recipe is the ultimate kitchen staple, packed with flavor and incredibly easy to make.
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.
Notes
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.