veggies and herbs in a pot.

My Curated Tastes is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

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.

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.
veggies and herbs in a pot.
chicken bones in a pot.
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.  Be sure to make your own Turkey Stock when prepping for the holidays.  It is the same basic principal but I usually use turkey wings so the stock is done before Thanksgiving so I can make gravy.  Then, after the big even, I make another big batch of turkey stock using the turkey’s carcass.  Then, I can freeze it and have it on hand when I need it.
For amazing gravy recipes using homemade stock, be sure to check out these recipes:
 

stock in a measuring cup.

veggies and herbs in a pot.

Chicken Stock

This is a flavorful and easy chicken stock recipe using left over rotisserie chicken and any veggies and herbs you have in the refrigerator.
5 from 2 votes
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Sauces
Cuisine General
Servings 9 Cups

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Print Recipe Pin Recipe

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.
Keyword broth, healthier choice, poultry, sauce, stock
Tried this recipe?Let us know how it was!