Thereโs something special about making your own stock from scratch. This homemade chicken stock recipe starts with a rotisserie chicken and simmers with vegetables, herbs, and spices for a rich, golden base you can use in countless recipes, we love to use it in our chicken marsala.

Stock vs. Broth: Whatโs the Difference?
This is one of the most common questions home cooks have! While chicken stock and chicken broth are often used interchangeably, there is a subtle difference:
- Chicken stock is made by simmering bones (like the carcass from a rotisserie chicken), along with vegetables and herbs. The collagen from the bones adds body and richness, giving the liquid a silky texture when cooled.
- Chicken broth is usually made from meat and vegetables, resulting in a lighter, more straightforward flavor.
That said, in most recipes, you can swap one for the other without worry. Stock just tends to bring an extra depth of flavor to soups, stews, and sauces.
Why Make Stock at Home?
Homemade chicken stock is far superior to store-bought versions because you control the ingredients, no added preservatives, extra sodium, or mystery flavors. Itโs also an economical way to stretch your meals; instead of tossing a rotisserie chicken carcass, youโre transforming it into something that forms the backbone of other dishes. Plus, the flavor payoff is incredible.
Tips for Making the Best Stock
- Simmer, donโt boil: A gentle simmer extracts the best flavor and keeps the stock clear rather than cloudy.
- Skim the foam: Removing scum from the top keeps the stock clean and improves the final flavor.
- Donโt skip the cooling step: Allowing the stock to chill in the fridge makes it easy to skim off excess fat.
Storage and Freezing
Homemade chicken stock keeps in the refrigerator for up to 5 days or in the freezer for up to 3 months. Freeze in smaller portions (like in muffin tins or freezer-safe containers) so you can pull out exactly what you need.
How to Use Chicken Stock
Once you have a batch ready, youโll find yourself using it everywhere like our homemade chicken noodle soup, cheesy chicken and broccoli orzo, or even Sausage Tortellini Soup. Itโs also excellent for cooking rice or quinoa, since it infuses the grains with extra richness.
Chicken Stock
Ingredients
- 1 rotisserie chicken carcass, meat mostly removed
- 2 large carrots, peeled and chopped into large chunks
- 2 celery stalks, chopped into large chunks
- 1 large yellow onion, peeled and quartered
- 4 whole garlic cloves, smashed
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 10-12 whole black peppercorns
- 1 tablespoon kosher salt
- 10 cups cold water
Instructions
- Place the chicken carcass in a large stockpot (at least 8-quart capacity).
- Add carrots, celery, onion, and garlic to the pot.
- Add thyme, rosemary, bay leaf, peppercorns, and salt.
- Pour in cold water, making sure the ingredients are fully submerged. Leave a couple inches of space at the top of the pot to prevent it from boiling over.
- Place the pot over medium-high heat and bring to a gentle boil. Once boiling, reduce heat to low to maintain a gentle simmer. Skim off any foam or scum that rises to the surface using a spoon.
- Simmer uncovered for 3 to 4 hours. The longer it simmers, the richer the flavor. Check occasionally and add a bit more water if the level gets too low.
- Once done, carefully strain the stock through a fine mesh sieve into a large heatproof bowl or container. Discard the solids.
- Let the stock cool slightly, then transfer to airtight containers. Chill in the refrigerator until cold. The fat will rise to the top. Skim it off if you want a clearer stock, or leave it for extra richness.
- Use immediately, store in the refrigerator for up to 5 days, or freeze for up to 3 months.
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