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Chicken Stock Side View in Glass Cup

Chicken Stock

Chicken broth for use in many other recipes.
5 from 1 vote
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Course Soup, Stock
Cuisine American
Servings 8 Cups


  • 1 5 to 6 Pound Rotisserie Chicken Carcass, wings, legs and thighs (or 2 small ones)
  • 2 Medium Carrots, Roughly Chopped
  • 2 Stalks Celery, Roughly Chopped
  • 1 Medium Yellow Onion, Roughly Chopped
  • 6 to 8 Sprigs Fresh Parsley, Chopped
  • 2 Bay Leaves
  • 8 to 10 Whole Black Peppercorns
  • 2 Whole Garlic Cloves, Peeled
  • 1 Tablespoon Fresh Lemon Juice
  • 2 Sprigs Fresh Thyme or Rosemary (Optional)
  • 2 Teaspoons Kosher Salt as Needed or To Taste
  • 10 to 12 Cups Cool Water


  • Cut the vegetables into large pieces, leaving skins intact. Place the chicken carcass, wings, legs and thighs into a dutch oven or stock pot. Add the vegetables, garlic, herbs, peppercorns and salt to the pot.
  • Add the water, making sure the ingredients are covered by two inches of water. Bring to a boil, and reduce the heat to medium low. Simmer, partially covered 3 1/2 to 4 hours.
  • Remove the pot from the heat, and allow the stock to cool. Remove as much of the carcass and vegetables as possible with kitchen tongs and a ladle. Discard the carcass, and vegetables. Pour the stock through a fine mesh sieve, into another container. Press the solids to remove as much liquid as possible. Discard any remaining solid ingredients.
  • Transfer to storage containers for refrigeration, or freezer bags for freezing.


Chicken stock will keep in the refrigerator for four to five days. It will last in the freezer, in sealed containers, for six months.
Keyword Chicken Stock