This easy recipe for homemade chicken stock uses leftover roast or rotisserie chicken and simple vegetables and seasonings. This is the best way to fully enhance homemade soups, stews, sauces, and more!
- 1 leftover (cooked) chicken carcass, including any additional leftovers
- 2 large carrots, or 10-12 baby carrots
- 1 yellow onion, sliced into chunks, skins left on if desired
- 2 garlic cloves, peeled
- 1 celery head with the stalks sliced off
- 2 stalks celery
- 1 bunch parsley, including stems
- 10 sprigs fresh thyme
- 2 bay leaves
- Salt/Pepper, to taste
Place the chicken carcass in a large stock pot and add all vegetables and seasonings.
Cover with enough water so that it rises 1-2 inches above the ingredients.
Bring the water to a boil.
Immediately decrease the heat to bring the pot to a very low simmer. Cover, and let it gently simmer for at least 4 hours. (Or longer for a higher concentrated broth.)
Use a Skimmer Spoon (or a Slotted Spoon) to lift out the vegetables and bones.
Pour the liquid through a fine mesh strainer into a new pot.