Homemade Chicken Stock

Chicken stock is a versatile ingredient to keep on hand fro a huge variety of recipes ranging from soups and sauces to stews. Making homemade chicken stock takes a bit of time, but is a very easy process. This recipe uses the leftover carcass from roasted chicken to both save you some money and reduce food waste. Keep a few jars of stock in the fridge and toss a few in the freezer for longer term use.

What is the difference between Stock and Broth?

There are several interpretations, but what it basically comes down to is this: stock is always made using bones, while broth relies more on meat and/or vegetables for flavor. Broth may or may not use bones and is typically simmered for less time, then lightly seasoned. The two are interchangeable in most recipes. I am referring to this recipe as a stock since it mostly relies on bones and long cooking time for flavor and texture.

Although this recipe takes a little time to come together, the results are well worth the effort. Making homemade chicken stock is a great way to get more value from roasted chicken and to use up excess vegetables. As an added bonus, the difference in flavor between homemade stock and store-bought varieties is undeniable.

For best results, use a large stock pot for this recipe. If you do not have one, use a large (6-quart or larger) Dutch oven or similar pot. If using a 6-quart pot for this recipe, stir more frequently to ensure exposed parts are submerged during the cooking process. I’ve been using this 6 QT Lodge cast iron Dutch oven for years.

Ingredients for Homemade Chicken Stock

• 1 5-6 pound roasted chicken carcass
• 3 large carrots, roughly chopped
• 3 large celery stalks, roughly chopped, include leafy tops
• 2 medium yellow onions, roughly chopped
• 4 cloves garlic, peeled and smashed
• 1 Tablespoon dried oregano
• 1 Tablespoon dried parsley
• 1 Tablespoon dried thyme
• 1 Tablespoon whole black peppercorns (or ½ t. ground pepper)
• 2 whole bay leaves
• 12 cups water

Directions for Making Chicken Stock

1. Place chicken carcass to a large stock pot, then add the carrots, celery, onions, and garlic around the chicken. Sprinkle oregano, parsley, thyme, peppercorns, and bay leaves on top.
2. Add water and bring to a rapid boil over high heat, then immediately reduce heat to medium-low. Simmer for 3½ – 4 hours, stirring occasionally.
3. Remove from heat and allow to cool slightly. Carefully strain the contents of the pot to separate the liquids and solids. Reserve the liquid and any larger pieces of chicken. Keep the meat for other uses and discard the remaining solids.
4. Allow broth to cool and transfer to airtight jars or freezer-safe containers. Freeze for longer term storage or store in the refrigerator for several days before using. Enjoy!