Homemade Roast Chicken Stock: The Best Way to Use Leftovers

September 21, 2018 by Deborah Penner


If you’ve ever roasted a whole chicken and wondered what to do with the leftover carcass, this homemade chicken stock is your answer. Instead of tossing the bones, you can turn them into a rich, nourishing stock that enhances soups, stews, sauces, and even risottos.


Making stock at home is not only a fantastic way to reduce waste, but it also gives you a deeply flavorful base that’s free of additives and preservatives. The best part? It requires very little effort—just simmer the ingredients for a few hours, and you’ll have a golden, collagen-rich broth ready to elevate your cooking.



Why Make Your Own Stock?

Store-bought stocks and broths can be convenient, but they often contain unnecessary sodium, preservatives, and flavor enhancers. When you make your own, you control every ingredient. Plus, homemade stock is packed with minerals, amino acids, and gelatin, which support gut health, immunity, and joint function.

How to Use Chicken Stock

  • As a base for soups and stews
  • To cook grains like rice, quinoa, or farro for extra flavor
  • In homemade sauces and gravies
  • As a sipping broth for a warm, comforting drink

Ingredients

  • 1 chicken carcass (leftover from a roast chicken)
  • 1 onion, quartered
  • 2 celery ribs, chopped
  • 2 large carrots, chopped
  • 1 head of garlic, halved crosswise
  • 1/4 teaspoon black peppercorns
  • 2 sprigs fresh thyme
  • 8 sprigs fresh parsley (including stems)
  • 2 quarts water

Instructions

  1. Place all ingredients in a large stockpot and bring to a boil.
  2. Reduce heat and let simmer uncovered for about 3 hours, occasionally skimming off any foam that rises to the surface.
  3. Strain the stock through a fine-mesh sieve into a bowl, pressing on the solids to extract all the liquid. Discard the solids.
  4. If you have more than 6 cups of stock, return it to the pot and simmer until reduced to your desired concentration.
  5. If using immediately, skim off any excess fat. If storing, allow the stock to cool, then refrigerate. Once chilled, remove and discard any solidified fat on the surface.

Storage Tips

  • Refrigerator: Store in a covered container for up to 5 days.
  • Freezer: Freeze in portioned amounts (ice cube trays work well for small servings) for up to 3 months.


Once you make homemade chicken stock, you’ll never want to go back to store-bought. It’s rich, nourishing, and adds incredible depth to any dish. Give it a try the next time you roast a chicken—you’ll be amazed at how much flavor you can extract from simple ingredients.

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