Roast Chicken Stock

This roast chicken stock, made with a leftover chicken carcass and assorted vegetables, not only makes use of scraps, it tastes incomparably better than the stuff that comes out of a carton.

A stock pot filled with mushrooms, leeks, garlic, onion, carrots, and parsley for making roast chicken stock.

Roast chicken stock is as frugal as it is flavorful, relying on a roast chicken carcass you’ve stripped of meat at dinner rather than pounds of raw chicken parts whose only intention is for stock. The taste is vastly more rich and complex and soulful than any other stock you’ve had.–Renee Schettler Rossi

Roast Chicken Stock

  • Quick Glance
  • Quick Glance
  • 10 M
  • 6 H
  • Makes about 2 to 3 quarts
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Place all of the ingredients in a large pot and add enough cold water to cover by several inches.

Bring to a simmer over medium heat. Do not allow the stock to boil raucously. Reduce the heat to a bare simmer, which is to say, you want an almost steady stream of bubbles to lazily burble their way to the surface. Cook, skimming any scum that appears on the surface, until the stock is reduced and flavorful, which will generally take 2 to 3 hours for a light broth, or 3 to 6 hours for a richer broth.

Strain the stock into a large roasting pan, discarding any solids. If a pristine stock with a nice sheen is desired, strain it several more times. Let the stock cool to room temperature.

Transfer the stock to resealable containers and refrigerate for up to 3 days or freeze for up to 3 months. Originally published November 19, 2012.

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    What You Need To Know About Making This Stock From Anything

    • You’re using ingredients you might otherwise throw away: a picked-over roast chicken carcass; an odd carrot, celery stalk, or onion; a stray herb sprig or two. These are the basics, but making stock is an improvisational endeavor. If you like, add a chunk or two of peeled celery root, a coarsely chopped parsnip, a piece of Parmigiano-Reggiano cheese rind, mushroom caps or stems, a halved tomato or two, and/or a couple of whole dried chiles. The longer the stock simmers low and slow, the richer it becomes—make a light or rich brew, it’s up to you. A rich stock can always be stretched with a little water if you don’t have enough for a recipe.

    Recipe Testers' Reviews

    This is perfect, as I had several chicken carcasses waiting in my freezer for this very purpose. I had a combination of carcasses from hens roasted at home and rotisserie hens from the store, which resulted in a slightly spiced broth. Because of this, I used the finished broth in an enchilada recipe with tomatillos. I loved the extra body and depth of flavor this brought to the sauce.

    This is a good standby and is a wonderful way of making use of leftover bones from roasts. I often make a double stock using this very method to add extra flavor to a store-bought broth.

    Nothing could be easier and the results? Delicious. This is a great basic recipe to convert to the slow cooker. I just put everything in the pot, set it on high, and let it burble away for 6 hours. At that time, I checked and thought it could use some more time, so I turned it down to low and let it go for another 2 hours. (It was good at 6 hours, but I like to make a strong, reduced stock.)

    I tried it again the next day using a new slow cooker. This time I took the bones and browned them in a hot oven. I also browned the vegetables after I took the bones from the pan. I put it all in the slow cooker with the water and herbs and let it go. This gave just as good a result, the only difference was that the browning of the bones resulted in a brown chicken stock. Both work wonderfully well.


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    1. I tend to make stock a couple of times a month by saving the bones from chicken breasts and the trimmings from onions and shallots and herbs. Sure my freezer gets a little cluttered, but when it’s time to make stock, it’s easy to just throw everything together. Another technique I use is putting it all in a crockpot and letting it simmer while I’m at work.

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