veggies and herbs in a pot.
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veggies and herbs in a pot.
chicken bones in a pot.
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 1 vote
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Sauces
Cuisine General
Servings 9 Cups
Calories 13 kcal

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


  • 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


  • 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.


Calories: 13kcalCarbohydrates: 3gProtein: 0.4gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.01gSodium: 14mgPotassium: 87mgFiber: 1gSugar: 1gVitamin A: 3407IUVitamin C: 1mgCalcium: 14mgIron: 0.2mg
Keyword broth, healthier choice, poultry, sauce, stock
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