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!
Hi Lauren, can’t wait to make this. Can I put everything in the stock pot in the fridge overnight and put it on the stove top in the morning to simmer throughout the day until I’m ready to make the soup when I get home from work?
This stock made delicious soup! I will definitely use it again!
I don’t get it…if I’m making homemade chicken stock…what is the better than bouillon doing in the recipe? I mean it’s a little ironic, isn’t this supposed to be better than better than bouillon? But ok whatever, I’ll try it…
I think it might provide the salt with the added boost of extra flavor.
Taste the stock first, then add the better than bouillon and taste again. It’s way more flavorful with it added in. But do you
One option several chefts advise is to make the “stock” part unsalted…Then add salt ( in this case Better Than Boulion”) to taste foe whichever recipe you are making. That said, It does help to add a little Better than boulion ….maybe 1/2 amout to start. It can help bring out the flavors of the other ingredients. Then I add more to whatever I am making. I start w/ small amoutsand add/ taste as I go. But Better than Boulion especially the ROASTED CHICKEN flavor truely is better than any boullion cube I have tried..
I thought the exact same and am leaving the bouillon out after I read all the ingredients in it.
So easy, and love making my own stock!
Your site has been my guiding light as I learn to make all our meals from scratch! I made this stock per the recipe, and it was very flavorful. I used the first batch for chicken noodle soup (your recipe), and I am about to make this stock again for chicken and dumplings, plus some to freeze (I’m doubling the recipe).
I did not experience a reduction in volume, as others have mentioned, after simmering for about 6 hours. I did keep it covered while simmering.
I used this as a general guide for making my first chicken stock and with a pre-roasted chicken carcass. I agree with others on increasing the amount of water. I used 12 cups of water (thanks to those who shared) and this yielded 8 cups of stock. I also eliminated any rosemary (too powerful) and substituted fresh thyme and Italian parsley and added couple of parsnips instead. Turned out pretty good.
I love the recipe but I always need to add more water. You should be covering the carcass and when I make this I need a minimum of 12 cups.
Can you use fresh herbs in a lace of dried herbs?
Yes, you can always substitute fresh herbs for dried. The flavor of fresh is often better but not as concentrated as dried. I like a 3:1 ratio of fresh to dried herbs, so if a recipe calls for a tsp of dried thyme, I would use a Tbsp of fresh thyme.
I am making the broth in the instapot. I accidentally put the chicken bouillon in before it was cooked. How can I fix it?
That’s fine–no big deal. 🙂
I made the broth and used the 8 cups of water. I left it on the stove for about 2.5 hours. After removing everything and even pressing out the veggies I got maybe 5 cups of broth. Did I do something wrong?
I added 32oz of stock from a box when I made the soup and it still has barely any broth. It tastes great, but I think I need to make another batch of broth.
I have a toddler and infant who will eat this. Do the peppercorns make it spicy? Thank you!
No, not at all. Enjoy!
I thought the water amount was a flaw in the recipe also, I guessed too much would evaporate and put in 11-12 cups of water instead and looks like I will get 8-10 cups after simmering 2.5 hrs. Flavor is still great and can be tweaked when making the soup if you want it stronger. Also make sure you are bringing to a boil on med and simmering on low, high will cause much more to evaporate?
Did you cover it? You’re supposed to cover it so it doesn’t reduce.
When do you put in the cubes?