Easy Homemade Chicken Stock Recipe
Making Homemade Chicken Stock is not only easier than you think, but it’s also a great way to utilize leftover chicken and clean out your refrigerator vegetable bin. 
Servings Prep Time
4cups 10minutes
Cook Time
Servings Prep Time
4cups 10minutes
Cook Time
  • 1lb leftover roasted chicken carcassthis is an approximate amount, includes leftover meat, bones, and skin
  • 1/2 onionchopped, peeled or unpeeled
  • 2cloves garlicpeeled and smashed
  • 2 carrotsunpeeled, roughly chopped
  • 2 celery stalks and topsroughly chopped
  • 1sprig each rosemary, thyme, and parsleyuse what you have, can substitute dried herbs too
  • 1 bay leafoptional
  • 2tsp kosher salt
  • 1/2tsp ground black pepperor whole peppercorns
  • water to cover
  1. Place the chicken carcasses in a 2-quart heavy duty saucepan.
  2. Add vegetables, herbs, and seasonings.
  3. Fill the pan to the top with water and make sure the bones and vegetables are submerged.
  4. Cover the pot and bring to a boil over high heat.
  5. Once the water starts to boil, reduce the heat to simmer and cook covered for 4 hours. Stir occasionally and use a spoon to remove any foam that forms on top of the stock. Add additional water if needed to keep the bones and vegetables submerged.
  6. Pour the stock, bones and all through a strainer into a clean bowl and discard the solids.
  7. When the stock has cooled, use a spoon to remove any accumulated fat off of the top.
  8. Store covered in the refrigerator for up to 4 days, or up to 3 months in the freezer.
Recipe Notes

Sharon’s Expert Tips:

  • This recipe for homemade chicken stock is more of a guide than an actual recipe. The ingredient amounts don’t have to be exact, and the vegetables and herbs that you add can be different according to what you have on hand. Experiment with different combinations.
  • You can use raw chicken, but since I always make this chicken stock using leftovers, my chicken is cooked. I do think the flavor is richer with chicken which has been roasted but you can use what you have on hand. I’ve even made chicken stock with leftover fried chicken bones.
  • Substitute leftover turkey carcasses, and you will have fabulous turkey stock. For this recipe, I usually use the leftovers from four roasted bone-in chicken breasts or one roasted chicken.
  • If you have more leftovers, simply use a larger pot and increase the total amount of vegetables, herbs, and seasonings proportionately.
  • Don’t worry if your chicken stock congeals when it’s cold. This simply means you rendered a lot of gelatin from the bones, and the more it resembles jelly the deeper your flavor will be. It will melt when you heat it up.
Nutrition Facts
Easy Homemade Chicken Stock Recipe
Amount Per Serving
Calories 101 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 67mg 22%
Sodium 652mg 27%
Potassium 372mg 11%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 24g 48%
Vitamin A 94%
Vitamin C 6%
Calcium 3%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator, especially those with dietetic allergies and food-related diagnoses.