How to Make Chicken Stock

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 carcassincluding any additional leftovers
  • 2 large carrotsor 10-12 baby carrots
  • 1 yellow onionsliced into chunks, skins left on if desired
  • 2 garlic clovespeeled
  • 1 celery head with the stalks sliced off
  • 2 stalks celery
  • 1 bunch parsleyincluding stems
  • 10 sprigs fresh thyme
  • 2 bay leaves
  • Salt/Pepperto 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.
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