Homemade Chicken Stock Recipe (aka Chicken Broth for Everyday Cooking)

5 from 7 votes

Homemade Chicken Stock Recipe (aka Chicken Broth for Everyday Cooking)

A simple, no-waste stock made from a leftover rotisserie / roasted chicken carcass, simmered overnight for an easy, flavorful base for soups, grains, and everyday cooking.

Prep Time 10

Cook Time 10

Servings cups

Calories 10kcal

Author Jennifer

Equipment

1 slow cooker or large stock pot
1 fine-mesh strainer or mesh screen
1-2 glass jars or plastic containers

Ingredients

1 Bones + carcass from a 3-4 lb cooked chicken (rotisserie or roasted) skin included is fine
8-10 cups water enough to fully cover everything
1 onion (optionally quartered or chopped)
1-2 carrots (optionally sliced or chopped)
1-2 celery stalks (optionally sliced or chopped)
1-2 garlic cloves (optionally minced)
1/2 teaspoon black pepper optional
1-2 teaspoons salt or wait and salt later
1 bay leaf optional
1-2 teaspoons vinegar optional, good if you want to extract more from the bones

Instructions

Load the slow cooker

Put everything into the slow cooker. Break the carcass apart a bit so it fits if necessary. Add veggies if you have them (don’t stress if you don’t). Cover with water so it's fully submerged with a little extra.

Set it and leave it

Set to LOW. Cook 8–12 hours (overnight). Do not stir.

Strain in the morning

Remove large bones with tongs. Strain the broth through a colander or fine mesh to remove the chicken pieces.

Cool and store

Let it cool slightly and pour into glass jars with lids. Refrigerate within two hours.

Notes

By the next day:
Fat will rise and harden on top → skim if you want.
Broth may gel slightly → that’s a good sign.

This broth will NOT be super dark or intensely gelatinous like long-simmered raw bones.

It WILL be very usable, comforting. perfect for soups, rice, gravy, or sauces.

Nutrition