Homemade chicken stock transforms a leftover roasted chicken carcass into a rich, collagen-rich broth using either stovetop or pressure cooker methods. This versatile base delivers deep umami flavor for soups, sauces, and grains.
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Place the leftover chicken carcass into an 8-quart stock pot or the insert of a pressure cooker.
Wash and roughly chop the celery and carrots. Peel and quarter the onion. Add all vegetables to the pot.
Add the fresh bay leaves, thyme, parsley, dill, and whole black peppercorns to the pot.
Fill the pot with water up to the 2/3 line, ensuring all ingredients are covered.
For a pressure cooker: Secure the lid, set to high pressure, and cook for 1.5 hours. Allow the pressure to release naturally.
For a stovetop: Bring the pot to a boil, then reduce the heat to a simmer. Cover and let simmer for 4 hours.
Strain the stock through a fine-mesh sieve or colander into a large bowl, discarding the solids.
While the stock is still hot, season generously with kosher salt to taste and stir to dissolve.
Allow the stock to cool, then transfer to airtight containers. Store in the refrigerator for up to a week or in the freezer for several months.
Refrigerate in airtight containers for up to 4 days, or freeze in ice cube trays or freezer bags for up to 3 months; thaw overnight in the refrigerator before use.
pressure cooker (optional, reduces time to 45 minutes) · fine mesh strainer or cheesecloth · large stockpot (8–12 quart capacity recommended)
Stovetop method takes 2–4 hours; pressure cooker method takes 45 minutes to 1 hour including pressure release.
Yes, raw carcass will produce a lighter, clearer stock; roasted carcass yields deeper, more savory flavor.
Refrigerate in an airtight container for up to 4 days, or freeze in ice cube trays or freezer bags for up to 3 months.
Gelatin from bones and connective tissue is a sign of a well-made, collagen-rich stock—this is ideal and melts when reheated.
Yes—leeks, garlic, ginger, fennel, or star anise can be added; avoid brassicas (cabbage, broccoli) which turn bitter in long cooking.
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