recipe for chicken stock with chicken carcass

The Best recipe for chicken stock with chicken carcass

Chicken stock made from a whole chicken carcass is one of those simple, foolproof recipes that feels like magic in the kitchen. There’s something deeply satisfying about simmering bones and scraps for hours, letting the collagen and marrow melt into a rich, flavorful broth that’s so versatile it can turn a plain old dinner into something special. I started making it years ago when I realized how much better homemade stock tastes compared to anything you can buy—it’s deeper, more complex, and packed with nutrients that store-bought versions just can’t match. My kids used to complain about how boring it was, but once they tasted how tender and savory the stock was, they’d beg for seconds. It’s not just food; it’s a way to nourish the whole family without the fuss of pre-made products.

This recipe is perfect for any occasion, whether you’re hosting a dinner party or just need a hearty meal for the week. It’s the base for soups, stews, risottos, and even sauces, and it’s so easy to scale up or down depending on what you’re cooking. Plus, it’s a great way to use up scraps—those leftover chicken pieces, trimmings, and even the skin if you’re feeling ambitious. My husband always says it’s the only thing that makes his meals feel truly special, and honestly, it’s the same way for me. The health benefits are real too—it’s packed with amino acids, minerals, and gelatin that support digestion and immunity. My kids love how it makes everything taste better, and honestly, I don’t think we’d ever go back to store-bought stock after trying this. It’s simple, it’s nourishing, and it’s something your whole family will love.

Homemade Chicken Stock with Chicken Carcass

4.7 from 1033 votes

A rich, flavorful chicken stock made using chicken carcasses, ensuring a deep and savory base for soups, stews, and sauces. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time1 hour 30 mins

Resting Time0 mins

Total Time1 hour 50 mins

Servings: 16 (approx. 1 cup stock per serving)Cuisine: InternationalCalories: 20 kcal (per cup)

🥘Ingredients

For the Stock

• 1 whole chicken (about 3 lbs / 1.4 kg)
• 1 lb (450g) chicken carcasses (necks, wings, backs, or legs)
• 1 large onion, quartered
• 4 garlic cloves, smashed
• 1 bay leaf
• 1 tsp whole black peppercorns
• 1 tsp salt (adjust to taste)
• 1 cup (240ml) cold water
• 1 tbsp (15ml) vegetable oil (optional, for browning)

Optional Additions

• 1 carrot, roughly chopped
• 1 celery stalk, roughly chopped
• 1 sprig fresh thyme or rosemary
• 1/2 cup (120ml) white wine (optional)

👨‍🍳Directions

1. 1 Preheat your oven to 400°F (200°C). Place the whole chicken and carcasses on a baking sheet lined with parchment paper. Drizzle with oil (if using) and roast for 25-30 minutes until golden brown.
2. 2 Remove the chicken and carcasses from the oven. Set aside to cool slightly. Remove any visible fat from the carcasses with a knife or paper towels.
3. 3 In the same pot, add the quartered onion, smashed garlic, bay leaf, peppercorns, and salt. Stir to combine and toast for 2-3 minutes until fragrant.
4. 4 Add the cooled chicken and carcasses to the pot. Pour in the cold water and any optional wine (if using). Bring to a boil over high heat.
5. 5 Once boiling, reduce heat to low, cover, and simmer for 1 hour. Skim off any excess fat that rises to the surface.
6. 6 After 1 hour, remove the chicken and carcasses using tongs. Discard the bones and skin, but keep the meat attached to the bones for extra flavor. Add optional veggies (carrot, celery) if using, and simmer for another 30-45 minutes.
7. 7 Strain the stock through a fine-mesh sieve or cheesecloth into a clean pot, pressing gently on the solids to extract as much liquid as possible.
8. 8 Return the stock to the pot and simmer on low heat for another 15-20 minutes to thicken slightly. Discard any remaining solids or herbs.
9. 9 Let the stock cool completely before transferring it to airtight containers. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

🔧Equipment

• Large stockpot
• Wooden spoon or tongs
• Fine-mesh strainer
• Colander
• Cheesecloth or fine sieve
• Measuring cups and spoons
• Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 12 kcal🧈Total Fat: 0.5💛Saturated Fat: 0.2❤️Cholesterol: 30🧂Sodium: 180🌾Total Carbs: 3🥦Dietary Fiber: 0.5🍬Sugars: 0.8🥩Protein: 2

📝Notes

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This chicken stock recipe is one of my go-to’s because it’s simple yet makes a flavorful base for so many dishes—whether you’re simmering stews, making gravy, or even just using it in soups. It’s perfect for family gatherings because it’s easy to make ahead and keeps well, so you’re always prepared when guests show up. Plus, using the carcass ensures you’re not wasting anything, making it a practical and budget-friendly choice.

❓ Frequently Asked Questions About Chicken Stock with Chicken Carcass

How long should I simmer the chicken carcass for chicken stock?

To make a rich and flavorful chicken stock, simmer the chicken carcass (skin-on, bones-in) for about 45 minutes to 1 hour on low to medium heat. This allows the collagen and flavor to fully develop without burning the meat or breaking down the bones too quickly. Avoid boiling vigorously, as it can make the stock cloudy or less flavorful.

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What’s the best way to prepare the chicken carcass before simmering?

For the best stock, start by rinsing the carcass under cold water to remove any blood or debris. Pat it dry with paper towels—this helps the skin render fat more effectively. If using whole chickens, remove any excess fat or skin from the neck, wings, and legs. For a deeper flavor, you can scrape off some of the meat from the bones (especially around the joints) before simmering.

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Can I use leftover cooked chicken for the stock, or should I use raw?

You can use leftover cooked chicken (like from a roast or fried meal), but it won’t be as rich or deeply flavorful as using raw bones. If you do, add it to the stock after the bones have simmered for at least 30 minutes to let their flavors meld. For the best results, however, raw chicken carcasses (skin-on, bones-in) yield the most gelatinous and savory stock.

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How do I strain the chicken stock properly to avoid cloudiness?

For a clear stock, strain it through a fine-mesh sieve, cheesecloth, or a stockpot with a fine-mesh strainer while it’s still hot. Cold the stock first in an ice bath to stop cooking, then strain it immediately—hot liquids can break down proteins that cause cloudiness. If you prefer a slightly cloudier stock, you can strain it later or even leave it unstrained for a rustic, velvety texture.

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How long does homemade chicken stock last, and how should I store it?

Homemade chicken stock keeps well in the fridge for 3–4 days or in the freezer for 3–6 months. To store it, let it cool completely, then transfer it to airtight containers (glass or freezer-safe plastic) and seal tightly. Label with the date. For freezing, you can also pour the stock into ice cube trays for smaller portions or use it directly in recipes without thawing.