Homemade Chicken Stock

Making homemade chicken stock could not be much simpler. Just a rotisserie chicken, a large pot of water and an hr stands between you and the best stock ever.

I started making my own chicken stock a few years ago and I’ve never looked back. The flavor is amazing, its easy to do and saves money! I always trying to eliminate food waste and this is a satisfying way to have zero waste when you buy a rotisserie chicken (or make your own). Let’s make it!

Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky 

How to make homemade chicken stock

Really, all you need is a rotisserie chicken carcass and some water. If you want to add in some root vegetables for more flavor, you certainly can but it’s not required.

Step 1

Place the chicken carcass, veggies (if using) in a large pot and cover with water. I’m using a 5.5 quart dutch oven here but don’t stress about the size. Just get a large stock pot, place the chicken carcass and cover with water by no more than one inch.

Turn the heat to high to bring to a boil, then reduce heat slightly.

Allow the chicken to cook at a low boil for about 45 min.

Then I usually let it cool a bit on the stove with the heat off.

Before straining, I use tongs to remove the large bones and discard them. This makes it easier to pour the stock through your strainer without it splashing too much.

Use a mesh sieve to strain out remaining bits. It’s very helpful to strain into a large liquid measuring cup so you can pour the stock into storage containers easily afterwards.

Storage & shelf life

I like to use these plastic containers to store stock. They are easy to label and stack nicely in the freezer. I like to use solid colored washi tape to label because I can remove it easily for the next batch.

How long does homemade stock last?

This chicken stock will keep for up to five days in the fridge. I wouldn’t use it past that, even if it smells ok. Keep in mind, this is freshly made stock with no preservatives. You can also freeze it for up to 6 months.

I hope you’ve been inspired to start making your own chicken stock from scratch!

Soup recipes to try it in

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