Homemade Chicken Stock

If you throw away the leftover bones when you roast a chicken or even buy a rotisserie chicken, it’s time to break the habit. With just a few simple ingredients and a couple hours of your time (well, technically you don’t do much during those hours), you can have richly-flavored stock that you can use for soups, sauce bases, and more.

When you make your own stock, you know it’s fresh, doesn’t contain any preservatives, and is customized to your own taste preferences. If you really love onions add more to your stock. If you hate celery, leave it out. 

Do yourself a favor and save the money you would spend on boxes of chicken stock for something more exciting, like fancy cheese or a nice bottle of wine. If you use your chickens’ “spare parts” you’ll be saving money and eating better food – no brainer!


1-2 whole chicken carcasses (leftovers from cooking)

1 onion, quartered

3 stalks of celery, halved

3 carrots, halved

1 clove garlic, smashed

4 sprigs parsley

2 bay leaves

2 tsp. Salt

10 black peppercorns 

8-10 c. water

Place the carcasses in a large stockpot, along with the vegetables and herbs. Add salt and pepper. Cover with 8-10 cups of water.

Bring to a boil over high heat, then reduce heat to low and simmer for 2-3 hours. Skim occasionally to remove fat on top. When you are finished cooking, strain through a fine mesh strainer. 

Refrigerate for 4 up to 4-5 days or freeze for up to 3 months.

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