A rich, flavorful chicken stock forms the backbone of countless incredible dishes, from comforting soups to luxurious sauces. This classic 2-hour recipe yields a crystal-clear, nutrient-packed base that will elevate your cooking to restaurant-quality levels.
With just 15 minutes of prep time and minimal ingredients, you’ll create a versatile kitchen essential that’s both healthy and deeply satisfying. At only 22 calories per serving, this homemade stock delivers pure, authentic taste while keeping things light and wholesome.
Ingredients for Homemade Chicken Stock
- Rotisserie Chicken: Bones and skin only – perfect base for rich flavor
- Vegetables: 2 celery ribs with leaves, 2 carrots, and 2 onions (chunked) – adds depth and aroma
- Aromatics: 2 bay leaves, rosemary, thyme, and peppercorns – creates wonderful fragrance
- Liquid Base: 8 cups cold water – use cold water for clearer stock
- Seasoning: 2 Tbsp Better than bouillon paste or 6 bouillon cubes – enhances flavor profile
Step-by-Step Instructions
- Initial Preparation: Combine chicken remains, chunked vegetables, spices, and cold water in a large pot
- Bringing to Boil: Heat gradually over medium heat until boiling – patience yields better results!
- Skimming: Remove any foam from surface for a cleaner stock
- Simmering Phase: Reduce heat, cover, and let simmer for minimum 2 hours – longer simmering creates richer flavor
- Cooling: Remove from heat and allow to cool naturally
- Straining: Pour through fine sieve to remove solids
- Seasoning: Add bouillon paste to taste
- Storage: Refrigerate up to 3-4 days or freeze for 3 months – remember to skim fat after chilling
Storage Tips
Making chicken stock in big batches is super smart! Once cooled, keep it fresh in the fridge for 3-4 days. A neat trick: the fat will rise to the top and form a layer – you can easily spoon this off.
For longer storage, pour your stock into freezer-safe containers or ice cube trays. The cubes are perfect when you just need a small amount for cooking. Your frozen stock will stay tasty for up to 3 months!
Helpful Tips
Want the clearest, most flavorful stock? Here are some friendly tips! Start with cold water – this helps pull out more flavor from the ingredients. When the stock starts to boil, you’ll see foam on top – just skim it off with a spoon for a cleaner-tasting stock.
Let it simmer very gently – rapid boiling can make your stock cloudy. Don’t stir too much while it’s cooking, and when you strain it, line your strainer with cheesecloth for extra-clear results.
Uses for Homemade Stock
Your homemade stock will make so many dishes taste amazing! Use it as a base for soups and stews, cook rice or quinoa in it instead of water, or add a splash when making gravy or pan sauces.
It’s also wonderful for braising vegetables or making risotto. The rich flavor beats store-bought stock any day, and you’ll love how it makes your kitchen smell while it’s cooking!
Money-Saving Tips
Using a rotisserie chicken for stock is such a smart way to stretch your grocery budget! Save the meat for other meals, then turn what you’d normally throw away into liquid gold.
Keep a “stock bag” in your freezer for vegetable scraps like carrot tops, celery leaves, and onion ends – they’re perfect for your next batch of stock. This way, nothing goes to waste!
Chicken Stock
Equipment
- Large soup pot
- Fine sieve strainer
Ingredients
- 1 whole 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 whole bay leaves
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 10 whole peppercorns
- 8 cups cold water
- 2 Tablespoons 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.
