Homemade Chicken Stock -Don’t Throw Out That Carcass

by Cheryl Moreo

Homemade chicken stock is super simple to make and is so nutritious and flavorful. Don’t throw that chicken carcass away; make broth!

Homemade Chicken Stock

What Is The Difference Between Broth and Stock?

The technical difference between broth and stock is that broth is made by simmering meat, herbs, and vegetables. While simmering bones for many hours creates a thick liquid, you can use as a base for soups and sauces.

Broth and stock are flavorful liquids used as a base for soups, stews, and sauces. But while they’re similar, they’re not the same thing.

Because broth is made with meat, it tends to be richer in flavor and fats and is usually a thinner consistency than stock.

Stock, on the other hand, is made with bones, which release collagen as they simmer, giving it a thicker, more gelatinous texture.

Broth is often used as a light, flavorful base for soups, while stock is used more as a neutral base for sauces and gravies.

Stock and broth are nutritionally similar, though broth is lower in calories and stock contains more vitamins, minerals, collagen, and marrow.

However, the terms are often used interchangeably in recipes, so it’s always a good idea to read the instructions carefully before starting a recipe.

This recipe is more of a stock than a broth because we use a chicken carcass.

Whether you call it chicken stock or broth, they are both super healthy.

homemade chicken stock
Homemade Chicken Stock -Don't Throw Out That Carcass 1


Stockpot or Dutch Oven


  • 2 tbsp extra virgin olive oil
  • 2 each large onions, roughly chopped
  • 4 cloves garlic, peeled and minced
  • 3 stalks celery, roughly chopped
  • 1 each leftover roasted chicken carcass
  • 8 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • 2 each bay leaves
  • 2 tbsp whole peppercorns
  • sea salt, to taste
  • water to cover the chicken


  • Saute onions, garlic, and celery in heated olive oil.
  • Place the chicken carcass in the pot and pour water on to cover the chicken.
  • Bring to a boil over medium-high heat,
  • Reduce heat to a bare simmer (bubble gently break the surface).
  • Strain the stock.

chicken stock

Homemade Chicken Stock

Cheryl Moreo
It's easy to make your own homemade chicken stock. Simply freeze whatever portion you don't use, and have it on hand whenever you want to make a quick soup, stew, instant pot meal, or slow cooker meal.
No ratings yet
Prep Time 15 minutes
Cook Time 2 hours
Course Soup
Cuisine American
Servings 6


  • 2 tbsp extra virgin olive oil
  • 2 each large onions, roughly chopped
  • 4 cloves garlic, peeled and minced
  • 3 stalks celery, roughly chopped
  • 1 each leftover roasted chicken carcass
  • 8 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • 2 each bay leaves
  • 2 tbsp whole peppercorns
  • sea salt, to taste
  • water to cover the chicken


  • Add olive oil to the pot and heat over medium-high heat.
  • Add onions, garlic, and celery to the hot oil. Saute for 5 or 6 minutes.
  • Place the chicken carcass in the pot and pour water in until the carcass is covered.
  • Heat over medium-high heat until the water boils. Then, reduce heat to medium-low. Stir and simmer uncovered for an hour or longer. The longer you simmer, the better and stronger the flavor of the broth will be.
  • In the sink, place a stainless steel strainer over a large heat-proof bowl. Carefully pour the content of the pot into the colander.
  • When cool enough to handle, remove the edible chicken meat from the strainer and set aside for another recipe. Discard the chicken bones, skin, fat, the vegetables, and herbs.
  • Taste the stock and season with salt and pepper to taste.
  • If not using immediately, allow stock to completely cool and transfer to freezer-safe storage containers. Freeze until ready to use.


These same procedures may be used to make beef stock.


Cook N Home 8 Quart Stainless Steel Stockpot with Lid
  • HIGH-QUALITY CONSTRUCTION – Cook N Home Stock Pot is made of mirror-polished 18/10 stainless steel, which is not easy to deform. There is an aluminum disc bottom between the steel layers to heat food evenly for better cooking results.
  • MEDIUM CAPACITY – Stainless Steel Soup Pot can hold the right amount of ingredients and soup for family use and is easy to carry, ideal for outdoor dining. The sturdy lid can better maintain the temperature and flavor of food.
  • EASY TO CLEAN & STACK & STORAGE – The inner and outer surfaces of the Stainless Steel pot are smooth and easy to clean, with a stackable design that maximizes storage space. It’s recommended to dry the water after cleaning and then store it.
  • GLASS LID & COMFORTABLE HANDLES – Tempered glass lids with steam vent to view food while cooking. Riveted stainless steel handles are durable, comfortable, and wide/deep for a secure grip.
  • VERSATILE AND COMPATIBLE – Induction compatible, our stockpot can be used with a variety of heat sources, including gas, electric glass, ceramic, and halogen. Oven safe to 500F, lids to 350F. Dishwasher safe.
Stockpot or Dutch Oven
Tried this recipe?Let us know how it was!

Making Homemade Chicken Stock or Bone Broth in an Instant Pot

I have found that Kristen at A Mind Full Mom has the most straightforward and best recipe for making stock or broth in an Instant Pot.

Roast a Chicken

Make this Keto-friendly Roasted Chicken with Butter and Herb Rub, then make some stock.

Last update on 2024-05-29 / Affiliate links / Images from Amazon Product Advertising API

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