Chicken/ Soup/ Stock

Quick Homemade Chicken Stock

On the menu today – Quick Homemade Chicken Stock!

How many times do buy a rotisserie chicken and then throw away the bones and carcass? That is exactly what I have been doing for years. Recently, I figured I would make use of that carcass and make a batch of chicken stock.

This is so easy to make and then you have it to use right away or freeze and have it on hand.

To make this chicken stock, all you need are the bones/carcass from a rotisserie chicken, an onion, one clove of garlic, a carrot or two (depending on size), three stalks celery, 8-10 peppercorns, 8 sprigs of parsley (use dry if you don’t have fresh), and two bay leaves.

Throw all that into a large stock pot and cover with water. How much water? I don’t know, you have to cover what you put in the pot. Bring that mixture to a boil and then drop the heat to a simmer for an hour and a half. That’s it!

Now that you have this lovely, delicious stock, you could use it right away or freeze it. If you freeze it, you could freeze it ice cube trays for the times you just need a little chicken stock or in pre-portioned containers.

I hope you start making your own chicken stock. It is much tastier and better for you since you know what ingredients are in it. Let me know how your version turns out.

Quick Homemade Chicken Stock

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By Patrick Dulmage Serves: 8-10
Prep Time: 10 minutes Cooking Time: 1 hour 30 minutes Total Time: 1 hour 40 minutes

Quick Homemade Chicken Stock


  • Bones/carcass from one rotisserie chicken
  • 1/2 - 1 onion, halved
  • 1 Clove of garlic, halved
  • 1-2 Carrots (depending on size)
  • 3 Celery stalks
  • 8-10 peppercorns
  • 8 sprigs of parsley (use dry if you don't have fresh)
  • 2 Bay leaves



Put all the ingredients in a large stock pot, preferably a heavy cast iron one


Cover the ingredients with water, amount will vary based on size of pot and what you have in it


Bring to a boil, then simmer for 1 and a half hours


As it simmers, skim the scum from the top


Once finished, remove the bones and other solids


Let it cool and store in the fridge or freezer


The following day, you can skim more of the chicken fat from the top


Freeze the stock in pre-measured sizes (1 cup, etc) to make it easy to pull exactly what you need for your next dish. You could also fill an ice cube tray with the stock and freeze it for smaller portions.

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