{Video} How to make Basic Chicken Stock from Leftover Chicken

How to Make Homemade Chicken Stock, Recipe and Video via ChickenRecipeBox.com

Don’t waste the left over chicken bones from your roasted whole chickens. You can make a quick and easy basic chicken stock or chicken broth from those bones and continue to enjoy dishes made from just one chicken. It’s wonderful to be able to make full use of your baked chickens without having to waste. It’s the chicken that keeps on giving. And there’s always a discussion on the difference between a chicken stock vs chicken broth. Here’s a great explanation.

Starting with the left over chicken bones and some simple celery, carrots, herbs and spices, you can have a wonderful batch of homemade chicken stock for soups, stews or just about any chicken recipe that needs a little chicken broth love. No need for it in the next few days? Just freeze it until you need some stock next! The fun part of making fresh homemade chicken stock is that you can add a few of your personal spices into the broth for your own flavor preferences.

This recipe has a touch of ginger for the added zing of flavor and soothing quality. You can certainly omit the ginger and other vegetables such as turnips or radishes. What ever you do, just be happy that you’re making the most of your leftover chicken bones. Now go make the big batch of chicken noodle soup!

{Video} How to make Chicken Stock from Left Over Chicken

Use your left over roast or baked chicken bones for the stock

How to Make Homemade Chicken Stock, Recipe and Video via ChickenRecipeBox.com

simmer for about two hours, allow to cool, then remove the solids

How to Make Homemade Chicken Stock, Recipe and Video via ChickenRecipeBox.comvoila! beautiful homemade chicken stock for your chicken soups or recipes!

How to Make Homemade Chicken Stock, Recipe and Video via ChickenRecipeBox.com

Basic Chicken Stock from Leftover Chicken

Yield: @ 8 cups

Total Time: 2 hours

This is a perfect way to utilize the leftover bones from a whole roast chicken. Add a few aromatics (onions, carrots, celery, etc...) and gently simmer for a couple hours. Even though stocks are traditionally unsalted, feel free to salt it if you like. Just remember that when you use it in a recipe. We usually simmer for about 2 hours, but you can simmer longer for a more concentrated stock. Just make sure when simmering it doesn't heat up to a rolling boil or else you'll end up with a cloudy stock.


  • Bones from 1 whole cooked Chicken
  • 1/2 medium onion, cleaned & 1/4'd
  • 1-2 medium Carrots, cut into large pieces
  • 1 stalk Celery, cut into large pieces
  • 2" Ginger, cut in half and slightly smashed, optional
  • 1 Bay Leaf
  • 6-8 sprigs Italian Parsley
  • 1/2 teaspoon Black Peppercorns
  • 1 Tablespoon Salt, optional
  • 12 cups (2 3/4 L) Water


  1. Combine all ingredients in a large pot. Over high heat, bring to a gentle simmer, then reduce heat to low.
  2. Gently simmer for 2 hours, occasionally skimming the fat and scum that floats to the top using a fine mesh strainer.
  3. After the stock has reached your desired concentration, remove from the heat and allow to cool a bit. Discard the solids and when it is safe to handle, pour the stock into heat proof container.
  4. Place in the fridge for 8 hours or overnight, and then skim off the excess fat which will have risen to the top and hardened. Use within 3-4 days or freeze for up to 4 months.
Recipe Source: BestRecipeBox.com.

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