Chicken Stock

Name: Chicken Stock
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Ingredients: 1 rotisserie chicken; 2 ribs celery; 2 medium carrots; 2 medium onions; 2 bay leaves; 1/2 tsp dried rosemary; 1/2 tsp dried thyme; 10 whole peppercorns; 8 cups cold water; 2 tbsp Better than bouillon chicken paste

admin April 28, 2025 0 Comments

Total Time: 2 hrs 30 mins Difficulty: Beginner

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If you have leftover chick or turkey bones, you will love this homemade chicken stock recipe.

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Ryan Johnson's Cookbook

Chicken Stock

Author: admin Cooking Method: Boiling Cuisine: American Courses: Dinner, Lunch

Difficulty: Beginner Prep Time 30 mins Cook Time 2 hrs Total Time 2 hrs 30 mins

Best Season: Winter

Ingredients

Scale

1 rotisserie chicken (meat removed so you're only left with bones and skin)
2 ribs celery (with leaves, cut into chunks)
2 medium carrots (cut into chunks)
2 medium onions (cut into chunks)
2 bay leaves
¹⁄₂ tsp dried rosemary
¹⁄₂ tsp dried thyme
10 whole peppercorns
8 cups cold water
2 tbsp Better than bouillon chicken paste (or 6 chicken bouillon cubes)

Instructions

Place rotisserie chicken, vegetables, spices and water into a large soup pot.
Slowly bring to a boil over medium heat. Skim off any foam that rises to the surface.
Reduce heat, cover and simmer on low heat for at least 2 hours or longer.
Remove from heat and allow to cool.
Strain stock through a fine sieve strainer, discarding all vegetables and seasonings so you are only left with the stock. Season with chicken boullion paste, to taste.
Store in the fridge for up to 3-4 days. Skim off the fat that rises to the top. If not using within a few days, freeze for up to 3 months.

Note

Yields about 8 cups of stock. Better than Bouillon Chicken*: I absolutely love this stuff and always use it to enhance the flavors of my stock. You can omit it, if you want. Storing Instructions: Refrigerate the stock for use within 3-4 days. (Note that it will take on a gelatin-like texture in the fridge but will liquidize once warmed again). After refrigerating, skim off any fat that rises to the surface. Freezing Instructions: Measure out the stock in freezer safe bags in batches of two cups each. This way, when you pull one out, you know there is exactly 2 cups of homemade chicken stock!

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Ryan Johnson

Hobby Culinaryist

Hello, I'm Ryan, a skilled and enthusiastic amateur cook! I find joy and fulfillment in the kitchen, and find delight in sharing my family creations with others. Keep it delicious!