How to Make the Best Chicken Stock for your homemade chicken recipes

Chicken Stock or as some call it chicken broth is the base used to make soups and many other chicken recipes and even non-chicken recipes.

Is there a difference between stock or broth? I don't have the perfect answer to that because I am not sure there is one. My understanding is that stock is made if you use bones in the making of it and broth does not.

For my recommendations when making stock (or broth), I prefer to create it using chicken with the bones in it. The bones have gelatin in them which if you've ever heard is very good for you. Did your grandmother or mother ever tell you to eat chicken soup, it's good for you? It is because of all of the vitamins and minerals released from the bones, meat, and other parts of the chicken while it's cooking. Making your own home-made chicken broth is very healthy and nutritious.

Are you here wondering how to make chicken stock? It is really very easy. I've tried different methods over the years but this is what I prefer.

After finishing up a rotisserie chicken (or other whole chicken from dinner) you will have the left over carcass with some bits of meat left on it. You can choose to freeze the entire carcass and any scraps left with it or begin to make your stock right away.


1 leftover chicken carcass (fresh or frozen)
2 Medium Carrots, peeled and cut in halves or thirds
1 Celery Stalk with leaves, cut in half or thirds

1 Large Yellow Onion, peeled and quartered
3 Cloves Garlic, peeled
1 Tablespoon Black Peppercorns
1 Small Bunch Parsley (with stems), washed
1 Teaspoon Kosher Salt
Cold Water, enough to cover all ingredients

Place all ingredients in a large pot and add just enough water to cover all ingredients.

Place pot on high heat on the stove and bring to a boil. Reduce heat to simmer and continue simmering ingredients for about 3 hours. During the simmering process you can skim any foam off of the top and discard.

Th water will begin to evaporate down. Do not add more water which would dilute the stock.

After you have simmered the chicken stock for approx. 3 hours remove from heat and strain all ingredients through a mesh strainer or cheesecloth into a clean large bowl or other container. (I usually use another stock pot)

Cool the stock and place in appropriate containers for your needs. If you are freezing it, find suitable containers for the amounts you want to freeze at one time and place in freezer after the chicken stock cools. The best method for cooling the stock down is to fill your sink or clean dish pan with a layer of ice. Place the container with the stock into the ice and let sit until cool.

Here are some recipes you can create using your homemade chicken stock.

Crock Pot Chicken and Dumplings
Chicken Pot Pie Soup
Crock Pot Chicken Soup

And, you can use it for any other chicken soup recipes you might have!

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