Homemade Roasted Chicken Stock – Freeze for Later Use

Home » Homemade Roasted Chicken Stock – Freeze for Later Use


There’s nothing like homemade chicken stock. I like being able to control exactly what’s in there. It can be easily altered to give an amazing boost to any recipe that calls for chicken stock. Seriously, once you start making your own chicken stock, you’re going to hate it when it runs out and has to use store bought.

step 1

Fill a large stock pot about 3/4 full with water. Add the remaining rotisserie chicken bones and bring to a boil. Reduce heat and simmer for at least 1 hour, 3 hours if you have time.

step 2

After at least an hour, add the standard mirepoix (carrots, onions, celery). It might just be the leftover bits and pieces you’ve collected. Recipe using only half an onion? Store it in a Tupperware container in the refrigerator for making ingredients. Do you really not want those celery stalks? Same! it’s great! You’ll want to chop them into about 1-inch pieces.

step 3

Add your herbs to taste. Here are some ideas:

Standard Chicken Stock: 1 bay leaf, fresh thyme, fresh parsley, 10 black peppercorns, 1 garlic clove (optional)

Asian Style Chicken Soup: 1 inch sliced ​​ginger, 2 cloves garlic

Thai Chicken Soup: 1 inch sliced ​​ginger, 1 stalk of lemongrass, 1 stick of Thai chili

Mexican Chicken Soup: 1 dried chili, 1 red bell pepper, 1 bay leaf, 1 clove garlic, 10 black peppercorns

French Chicken Soup: 1 bunch fresh tarragon, 1 bay leaf, fresh parsley, 10 black peppercorns

Italian Chicken Soup: fresh oregano, 5 tomato peels, 1 garlic clove, 1 bay leaf, 10 black peppercorns

The possibilities are endless!

step 4

Bring to a boil, reduce heat, and simmer for 1 hour.

step 5

Strain the ingredients through a large mesh colander to remove any large bits and leave a clear liquid. You may need to strain it twice.

step 6

Allow the broth to cool and remove any fat that floats to the top.

step 7

Measure out 2 cups at a time and pour into ziploc freezer bags. Freeze it flat on a tray. (2 cups is equivalent to 1 can of chicken stock)

Ziplock bags filled with homemade roast chicken soup line up in a pan

step 8

freeze! Remove from refrigerator and thaw when ready to use.

For other stocks:

The same process can be used for other types of inventory as well. For vegetable stock, just skip step 1 and add any vegetables you like in step 2. For beef stock, just use roasted beef bones.