Homemade Chicken Stock

This homemade chicken stock is rich, flavorful, and versatile perfect as a base for soups, stews, risottos, and sauces. Using leftover rotisserie chicken bones and simple vegetables, you can create a nutrient-packed stock that elevates any dish.

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Ingredients

• 1 rotisserie chicken, meat removed (bones and skin only)
• 2 ribs celery, with leaves, cut into chunks
• 2 medium carrots, cut into chunks
• 2 medium onions, cut into chunks
• 2 bay leaves
• ½ teaspoon dried rosemary
• ½ teaspoon dried thyme
• 10 whole peppercorns
• 8 cups cold water
• 2 tablespoons Better Than Bouillon Chicken Paste (or 6 chicken bouillon cubes)

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Instructions

1. Combine Ingredients
   Place the chicken bones and skin, chopped vegetables, bay leaves, rosemary, thyme, and peppercorns into a large soup pot. Pour in 8 cups of cold water.
2. Bring to a Boil
   Slowly bring the mixture to a gentle boil over medium heat. Skim off any foam or impurities that rise to the surface.
3. Simmer
   Reduce the heat to low, cover, and simmer for at least 2 hours. For a richer flavor, simmer longer — up to 4–6 hours.
4. Strain the Stock
   Remove from heat and allow to cool slightly. Strain through a fine-mesh sieve or cheesecloth, discarding the vegetables and bones.
5. Season
   Stir in chicken bouillon paste or cubes to taste if needed.
6. Store
   • Refrigerate for up to 3–4 days, skimming off any fat that rises to the top.
   • Freeze in airtight containers or ice cube trays for up to 3 months.

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Why You’ll Love This Recipe

• Rich, natural flavor: Homemade stock is more flavorful than store-bought.
• Zero waste: Use leftover rotisserie chicken bones for a delicious broth.
• Versatile base: Ideal for soups, stews, sauces, gravies, and risottos.
• Customizable: Adjust herbs and seasoning to your preference.
• Healthful and nutrient-dense: Contains minerals, gelatin, and protein from bones.

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Tips

• Cold water start: Always start with cold water for better extraction of flavor.
• Skim foam: Remove scum during the first boil for a clear stock.
• Slow simmer: A gentle simmer prevents cloudy stock and concentrates flavor.
• Don’t overcook vegetables: Long simmering extracts flavor from bones, not veggies.
• Cool quickly before refrigerating: Helps prevent bacterial growth.

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Variations and Substitutions

• Vegetable additions: Add leeks, parsnips, or garlic for extra flavor.
• Herb swaps: Fresh thyme, parsley, or sage can replace dried herbs.
• Low-sodium: Skip bouillon and season lightly with salt after cooking.
• Chicken alternatives: Use raw chicken bones for a lighter, more delicate stock.
• Instant Pot method: Cook on high pressure for 45–60 minutes for quick stock.

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FAQs

Can I use raw chicken instead of rotisserie?
Yes, raw bones work well, but rotisserie adds a deeper, roasted flavor.

How long can I store chicken stock?
Refrigerate for 3–4 days or freeze for up to 3 months.

How can I make my stock clearer?
Start with cold water, avoid boiling, and skim foam during the first boil.

Do I need to add bouillon?
Not required; bouillon enhances flavor but homemade stock is already flavorful.

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Serving and Suggestions

• Use as a base for chicken noodle soup, vegetable soup, or chili.
• Substitute water with stock for cooking rice, grains, or pasta for richer flavor.
• Reduce stock to make a concentrated broth for sauces or gravies.
• Freeze in ice cube trays to add small amounts to recipes as needed.