Homemade chicken stock is a simple and cost-effective way to add deep flavor to soups, stews, gravies, and sauces. Made using a leftover chicken carcass, fresh vegetables, and basic seasonings, this slow-simmered stock creates a rich and nutritious base for countless recipes. It’s easy to freeze for later use and helps reduce food waste by making the most of leftover roast chicken. Ideal for home cooks looking for a natural, low-cost alternative to store-bought broth.

A rich and flavorful chicken stock made from a leftover roast chicken carcass, fresh vegetables, and simple seasoning. This stock forms a delicious base for soups, stews, sauces, and more—perfect for making the most of your leftovers.

Ingredients

1 leftover chicken carcass
1 large carrot, broken in half (no need to peel)
1 celery stick, roughly broken
1 onion, sliced in half (no need to peel)
1 tsp salt
½ tsp black pepper
Optional: Any leftover drippings or juices from the roasting pan

Instructions

Prepare the ingredients: Place the chicken carcass, carrot, celery, and onion into a large stockpot. Pour in enough cold water to completely cover the ingredients.
Season: Add the salt and black pepper. If you have any leftover roasting juices or pan drippings, add those in for extra flavor.
Simmer: Bring to a boil over medium-high heat. Once boiling, reduce the heat and simmer gently for 4–5 hours, uncovered, until the liquid has reduced by about three-quarters.
Strain: Remove from the heat and let cool for 10 minutes. Place a fine-mesh sieve over a large jug or bowl and strain the stock, pressing down on the solids with the back of a spoon to extract as much liquid as possible.
Store: Pour the stock into clean jars or containers.
- To refrigerate: Store in sealed jars in the fridge for up to 3–4 days.
- To freeze: Let the stock cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months.

Tips

Don’t peel the vegetables—the skins add flavor and color.
Break the carcass into pieces to help it fit in the pot and release flavor more easily.
Simmer gently to avoid cloudiness and bitterness from boiling.
Skim foam or scum from the surface during simmering for a cleaner stock.

Variations and Substitutions

Add herbs like thyme, parsley, or bay leaves for extra depth.
Use raw chicken bones or wings if you don’t have a cooked carcass.
Toss in garlic cloves or leeks for a more aromatic stock.
Make it low-sodium by skipping the salt and seasoning dishes later.

FAQs

Can I make chicken stock in a slow cooker?
Yes. Add all ingredients to the slow cooker, cover with water, and cook on low for 8–10 hours.

How long can I store homemade chicken stock?
Up to 4 days in the fridge or 3 months in the freezer.

Is chicken stock the same as chicken broth?
Stock is made with bones and has a richer texture, while broth is often made with meat and has a lighter consistency.

Serving Suggestions

Use as a base for soups, such as chicken noodle or vegetable.
Add to risottos, gravies, or sauces for enhanced flavor.
Cook grains like rice, couscous, or quinoa in stock instead of water.
Use in braised dishes or to deglaze pans after searing meat.

Why You’ll Love This Recipe

Makes use of leftover ingredients
Freezer-friendly and budget-conscious
Richer and more flavorful than store-bought stock
Easy to customize with what you have on hand
Ideal for meal prep and batch cooking