How to Make Simple Chicken Stock – Homemade, Nourishing, and So Easy to Freeze!

Turn leftover rotisserie bones into golden liquid gold! This homemade chicken stock is rich in flavor, packed with nutrients, and better than anything store-bought.

There’s something magical about the aroma of simmering chicken stock filling your kitchen. It’s the quiet backbone of so many comforting meals—from hearty soups to creamy risottos—and once you learn how easy it is to make at home, you’ll never go back to store-bought! This simple chicken stock recipe uses leftover rotisserie bones, fresh veggies, and herbs to create a rich, flavorful base you can freeze and use anytime. Perfect for home cooks looking to reduce waste and level up their cooking game.

Chicken stock is a culinary essential in so many cultures, from Korean samgyetang to French consommé. What makes this homemade version stand out is its use of roasted chicken carcass—whether it’s from last night’s roast or store-bought rotisserie. The bones already carry caramelized flavors, making the broth deep, savory, and full of umami. Simmered gently with vegetables, herbs, and a splash of apple cider vinegar to draw out nutrients, this stock is not just delicious—it’s nourishing. You can strain and store it in jars for up to a week in the fridge or freeze in batches for future meals. Think of it as your kitchen's best-kept secret for effortless flavor.

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Key Ingredients & Their Roles

• Chicken Carcass (Roasted or Fresh) → Provides the meaty depth and body for the stock. Roasted bones give extra umami and richness.
• Carrot, Onion, Garlic → These aromatic vegetables form the classic mirepoix base, adding sweetness and roundness to the flavor.
• Fresh Parsley, Bay Leaves, Dried Thyme → Add earthiness and complexity. The herbs infuse the stock with subtle but essential notes.
• Black Peppercorns → Give warmth and balance to the broth without overpowering it.
• Apple Cider Vinegar → Helps extract minerals from the bones for a more nutritious stock.
• Water → The canvas that ties everything together.

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Recipe Details

Prep Time: 5 mins | Cook Time: 2.5 - 3 hr  | Total Time: 3 hrs
Cuisine: International / Western / Homemade | Calories: ~25 per cup (depends on fat content and concentration) | Servings: Makes about 8–10 cups (2–2.5L)

📝 Ingredients

• 4 roasted chicken carcasses (about 1 kg)
  (or use fresh chicken bones or carcass)
• 2 carrots, cut into chunks
• 1 onion, peeled and quartered
• 5 garlic cloves
• A few sprigs of fresh parsley
• ½ tablespoon (7g) black peppercorns
• 2 bay leaves
• ½ teaspoon dried thyme
• 1 tablespoon apple cider vinegar
• 3 litres (12½ cups) water

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👨‍🍳 Instructions

1. Add Everything to a Pot
   Place all the ingredients into a large stockpot.
2. Bring to a Boil
   Heat over medium-high heat until it starts to boil. Skim off the scum and foam that rises to the surface.
3. Simmer Gently
   Reduce to low heat and let it simmer gently:
• 2.5–3 hours if using fresh carcass (no lid needed)
  Keep an eye on it to maintain gentle bubbles—don’t let it boil rapidly.
4. Strain the Stock
   Use a fine mesh strainer or cheesecloth to strain the liquid into a large bowl or jug. Discard the solids.
5. Cool & Store
   Let the stock cool to room temperature. Pour into jars or containers.
• Refrigerate for up to 1 week
• Freeze for up to 3 months
  Once cooled, discard any hardened fat from the top.

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Tips & Ingredient Substitutions

✔ Vinegar Sub: You can use lemon juice instead of vinegar to help draw out nutrients.
✔ No Garlic? Skip it or sub with leeks for a sweeter flavor.
✔ Add Umami: A splash of soy sauce or dried mushrooms can deepen the flavor.
✔ Time-Saving Tip: Freeze leftover bones after meals until you’ve saved enough to make a batch.
✔ Storage: Freeze in ice cube trays for quick-use portions.

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FAQ – Frequently Asked Questions

Q: Can I make chicken stock ahead of time?
A: Absolutely! Store in the fridge for up to a week, or freeze for 3 months.

Q: Do I need to use roasted bones?
A: No, you can use fresh raw chicken bones, but simmer for 2.5 to 3 hours to get maximum flavor.

Q: Can I skip the vinegar?
A: You can, but it helps extract nutrients from the bones and adds depth to the broth.

Q: How do I store homemade stock?
A: Store in jars in the fridge, or freeze in airtight containers or freezer bags.

Q: What can I use this chicken stock for?
A: It’s perfect for soups, risottos, sauces, braising, or even sipping warm on its own.

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Wrap-Up 

Homemade chicken stock is one of those little things that make a big difference in the kitchen. It’s rich, warm, and makes your dishes taste like they came from a cozy café or high-end restaurant. If you’ve never made stock before, now’s your chance—it's surprisingly simple and incredibly rewarding.

What do you love to use homemade stock in? Soup? Stews? Let me know in the comments below!

✨ Looking for something to make with this stock? Try my Easy Chicken and Rice Soup Recipe next!

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