How to Make Homemade Chicken Stock


Disclosure: This post may contain affiliate links, meaning I receive a commission if you decide to make a purchase through my links, at no cost to you. Privacy & Disclosures


Chicken stock is a staple in many home kitchens. It’s the perfect base for soup, or even as a cooking liquid for rice and pasta dishes. Making your own stock at home is easy–and you’ll save money by avoiding buying chicken stock from the store! In this post, I’ll share tips that will help you make homemade chicken stock with ease using leftover rotisserie chicken.

Making your own chicken stock is not only incredibly easy to do, but it allows you to control the ingredients that are in your food.  You can also use leftover vegetables and herbs from other recipes, which makes this a very cost-effective way of cooking.  In most cases, I use leftover rotisserie chicken and scraps from sliced vegetables to make my own chicken stock.

I’ve got the perfect recipe that will show you how to make simple and flavorful stock without too much work involved.

Chicken Broth vs. Chicken Stock

Chicken broth is a liquid made of boiled meats in water, whereas chicken stock is the flavorful liquid that is the by-product of cooking down bones, meat, vegetables, and seasonings in water.

Chicken broth can be an important part of the preparation of some soups because it is not as thick and can be seasoned to taste or consumed on its own.

Chicken stock is thicker and richer in flavor which is why you’d want to use it when making gravy or sauces. If you simmer chicken bones in water for a few hours, then cool it down, the liquid will set and look like jelly. This is because, during the cooking process, collagen was extracted from the chicken bones and dissolved in the water. Collagen is a protein that can form a gel-like substance when cooled.

You can make chicken stock on a stove using a stockpot or in an electric pressure cooker. I use an Insignia 6-Quart Multi-Function Pressure Cooker in my kitchen. One of the simplest ways I choose to make broth is by adding leftover pieces of rotisserie chicken and all of the bones to a pot, covering it with cold water, and cooking on high heat for about 30 minutes or until the broth has reached the desired thickness. Flavor the chicken stock to your liking by adding your own choice of vegetables and seasoning.

Simple Rotisserie Chicken Stock Recipe

1. Place the leftover rotisserie chicken and carcass in a pot of cold water, enough to cover it. Add one medium quartered onion, two quartered carrots, one peeled garlic clove, two bay leaves, and 2 to 4 ribs of celery. Bring to a simmer on medium-low heat for about half an hour or until the chicken is cooked through. Depending on the use, I also add a teaspoon of whole peppercorns to my stocks which ups the flavor.

2. Remove the cooked chicken from the stock and set it aside to cool. Once it’s done, you should be able to skim the fat off the top as well as remove any excess solids from the bottom using a slotted spoon. Strain the stock into another container then discard all of the vegetables added earlier in this process.

You’ll want to use your homemade chicken stock or broth within 3 to 4 days.

chicken broth in bowl

The Hot Mess Kitchen Recommendations

Why is homemade chicken stock better than store-bought

Homemade chicken stock can be your canvas, adding as few or as many vegetables and seasonings to taste as you’d like. Making your own stock also means you control what goes in it. You can control the cost of making your own stock by planning ahead when you know you’d have leftover rotisserie chicken or find chicken on sale. I normally wash and freeze any vegetable scraps from our Misfits Market boxes so I’ll have them on hand when we make chicken stock.

Recipe ideas that can be made with a pot of fresh, flavorful soup stock on hand!

  • Substitute water for chicken stock when making rice or mashed potatoes.
  • Add chicken stock and water to the bottom of a pan before roasting a turkey in the oven.
  • Use chicken stock and water as the base when making chicken noodle soup.
  • Use chicken stock as the liquid ingredient to a roux of flour and butter to make up a quick chicken flavored gravy.

Have you tried making your own chicken stock? If so, how did it go? Let me know in the comments below.

The Hot Mess Kitchen Recommendations

Similar Posts