Never throw away the carcass from your store bought rotisserie chicken or that chicken you roasted yourself. My Roasted Lemon and Herb Chicken recipe will yield a great carcass to make this stock. You’ll get two recipes from that one chicken and who knows how many sandwiches, salads and soups! This chicken stock recipe is easy but take a little time.
This is easy to make and by just putting all of this in a pot (use any herbs, onions, garlic, etc. that you have on hand) with water, you get a fabulous stock for future soups, stews, gravy and sauce recipes. Once you start making your own stock, there is no going back.
To get started, fill a large stockpot with all the ingredients. Fill with enough water to cover everything.
Chicken Stock
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- Carcass of one cooked chicken with any uneaten meat and bones cut into pieces
- 3 Celery Stalks cut into pieces
- 3 Carrots
- 1 Large onion cut into quarters
- 2 Bay Leaves
- Small bunch of fresh parsley
- Small bunch of fresh thyme
- A couple of sprigs of fresh rosemary
- 1 Tbsp. Black peppercorns
- 12–14 Cups of water
- 1 Tbsp. of Kosher Salt
- ½ Tbsp. Freshly ground black pepper
Instructions
- Fill a large stockpot with all the ingredients. Fill with enough water to cover everything.
- Bring to a boil over medium high heat then lower to medium heat and simmer for about 1½ hours.
- Skim off any foam as needed and discard.
- Remove carcass of chicken and discard. Strain the rest into a large bowl and discard all the veggies and herbs.
- Let the stock sit until cool. Skim off the fat and discard.
- Use immediately or store in the refrigerator for up to a week or freeze in containers for up to 3 months.
