An easy, step-by-step tutorial for how to make Chicken Stock on the stovetop or in the Instant Pot. Making homemade Chicken Stock is the gateway to taking any broth-based recipe to the next level; the flavor is incomparable and you will never buy store-bought again!
Why I make my own stock:
- Healthy and flavorful: Simmering bones to make stock has next-level depth of flavor that you can't get from chicken broth or store-bought stock and it takes any recipe to the next level! Also, I love knowing and controlling exactly what's in my stock.
- Easy: I grab a rotisserie chicken from Costco for $5 and feel good that I can use the meat in several different recipes, and instead of wasting the carcass, I use it to make healthy and flavorful homemade broth!
Difference Between Chicken Broth and Chicken Stock:
The biggest difference between the two is chicken broth is made from simmering the meat and vegetables, and chicken stock is made from simmering the bones, which removes extra flavor and collagen from the bones (which is why stock has a jello-like texture when it's refrigerated).
You can use stock and broth interchangeably in most recipes, but chicken stock has richer depth of flavor and is highly preferred for recipes where it's the “star”, like in chicken noodle soup. In my opinion, it's hugely worth it to make chicken stock from scratch!
How to make Chicken Stock:
Remove Meat from the rotisserie chicken. Place meat in a covered container in the fridge to add to the soup later, or freeze chicken meat for up to 3 months.
Add leftover bones and skin from the rotisserie chicken to a large stockpot. Add carrots, celery, onion, bay leaves, peppercorns, rosemary, thyme, and water.
Bring mixture to a boil, skimming off any foam that rises to the top. Reduce heat and cover. Simmer on low for at least 2 hours, or up to 24 hours, for even richer flavor.
Strain the stock through a fine mesh strainer, discarding bones, vegetables, and seasonings so you are only left with a clear, smooth stock. Stir in chicken bouillon.
Store in refrigerator for 3-4 days or freeze for up to 3 months. Use to make homemade chicken noodle soup!
Storage and Freezing Instructions:
To Store: Refrigerate the stock for use within 3-4 days. (Note that it will take on a gelatin-like texture in the fridge, but will liquidize once warmed again). After refrigerating, skim off any fat that rises to the surface.
To Freeze: Measure out the stock in freezer safe bags in batches of two cups each. This way, when you pull one out, you know there is exactly 2 cups of homemade chicken stock!
Instant Pot Chicken Stock:
Place chicken bones and skin, carrots, celery, onion, bay leaves, peppercorns, rosemary, thyme, and water into Instant Pot. Cook on high pressure for 30 minutes. Allow pressure to naturally release.
Strain broth through fine-mesh strainer, discarding bones, vegetables, and seasonings so you are only left with a clear, smooth broth. Stir in chicken bouillon. Store in refrigerator for 3-4 days or freeze for up to 3 months.
Recipes with Chicken Stock:
- Chicken Noodle Soup
- Creamy White Chicken Chili
- Creamy Chicken and Wild Rice Soup
- Chicken Tortilla Soup
- Creamy Chicken and Asparagus Pasta
- Chicken Tetrazzini
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Recipe
Chicken Stock
Equipment
Ingredients
- 1 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 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.
Notes
Nutrition
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I originally shared this recipe April 2019. Updated September 2021.
This post contains affiliate links.
I’ve made this stock several times and it is the absolute best. I usually do the minimum two hour cook, but have decided to cook overnight this time and I’m so excited for the outcome. I did a double recipe this time, because one batch never seems to be enough. Ialso added a head of garlic to this batch, because let’s be honest, garlic is amazing in everything. Now to decide which soup to make with it.
This is the best chicken stock I’ve ever made or used. Thank you for such a great recipe!
Thank you for this recipe it’s an excellent guide!! I have made this twice now, the first time I used dried herbs as the recipe calls for. It was so delicious.
Second time I used organically home grown fresh herbs. I also added two home grown green onions, and fresh oregano. Now I am in love~ If you have them available to you. Always use fresh herbs.
I have a third batch simmering on the stove now, going to let it simmer for 8 hours in total. <3
I’m simmering the chicken stock right now, but the water seems to be evaporating…. Is this NORMAL? I’ve already added more cups of water to it, but I don’t know if I’ll be getting 8 cups of stock from this. Any suggestions?
Is your stock pot covered???
Why are there so many carbohydrates in this recipe? Is that number accurate?
Thanks Matt! It’s been corrected now.
There are so many great reviews for this recipe that I think I must have done something wrong. I threw bones, skin, and a fair amount of chicken still attached to the bones in with all of the other ingredients, fresh garlic, etc. After 4 hours, I added 6 teaspoons of bouillon powder and when I tasted it after a bit it was like the la croix version of chicken broth. I ended up adding another 8 or so teaspoons of bouillon and the broth didn’t have any deeper flavor than if I had just used water and buillon. For me, the rotisserie didn’t have enough impact to jutify 4 hours of prep time. I’ll just use bouillon next time, since I ended up using the same amount anyway and wasted a ton of veggies.
Excellent chicken broth!
Oh my gosh, I made this at home and my husband, sister-in-law, & I are in love.
Thank you for this❤️
I plan to make more next week!
Your recipe looks great. Your homemade stock calls for 8 cups of cold water but your soup recipe asks for 10 cups of stock. Do I have to double the batch of stock?
Just add 2 cups water + two bouillon cubes to make up the difference!
Accidentally put the “Better than Boullion” in before putting it on to simmer. Oops! This looks amazing, and will be the base for a Chicken, Andouille, Shrimp gumbo tonight! Thank you for the recipe.
Just wondering if I could leave the veggies in the bone broth for Chicken Noodle Soup? The recipe says to throw them out.
You can leave the vegetables out but they do add lots of flavor to the broth.
If you leave the vegetables in after making the broth. The vegetables are going to be to done and mushy with the soup. It’s better to start over with fresh veggies. All the nutrients from those original veggies, are in the stock already.
If I’m feeling ambitious, I will purée them and add to soup. Otherwise, they will definitely be too mushy and need to be discarded
Hello Lauren. I have an IP that I have not used yet. I want to make the chicken stock/broth in it. I have the 8qt duo. Do you know if I can double the recipe or do you think I should just make multiple batches? Thank you for your help. I love your recipes. Sam
I make as much from scratch that I can, Beans etc.
You can add as much bones and liquid in there until it reaches the max fill line!