Easy Chicken Stock

Chicken Stock

Easy Chicken Stock

As I have said before, I really try to avoid food waste and so I’m sharing this easy chicken stock made from my Lemon Garlic Spatchcock Chicken roast. If you missed my Lemon Garlic Spatchcock Chicken, you can tap on the link for the recipe: https://moppinaandwoodenspoon.com/2020/09/30/lemon-garlic-spatchcock-chicken/ or you can also find it at: https://moppinaandwoodenspoon.com/inside-the-recipe-box/.

Stock Full of Flavor

Without a doubt, a great chicken stock starts with the chicken carcass. Once you have removed the meat from your roasted chicken, save those bones! By adding the bones, your stock will be so flavorful and nutritious. I also include fresh veggies in my stock such as carrots, celery and tomatoes.

Bone Stock health benefits may include:

  • Reduced inflammation
  • Collagen strengthened hair and nails
  • Promotion of better sleep

My Easy Chicken Stock

For my last batch of homemade stock, I used the carcass of a roasted Chicken. However, you can make a fabulous homemade stock with the carcass of a rotisserie chicken as well.

You will need:

  • Leftover Chicken Carcass (bones and skin)
  • 2 Carrots, cut in 2-inch pieces
  • 1 Celery Stalk, cut in 2-inch pieces
  • ½ cup diced Tomato
  • 1 large unpeeled Onion, halved
  • A head of unpeeled Garlic, halved
  • 2 Bay Leaves
  • A handful of chopped Parsley
  • Water (enough to cover ingredients in pot)
  • ½ tsp Turmeric
  • 1 tsp. Salt
  • ¼ tsp. Pepper
Chicken Stock
Chicken Stock


  1. To begin with, place chicken bones, carrots, celery, tomatoes, onion, garlic, bay leaves and parsley in a large stockpot.
  2. Next, pour enough water, so that all ingredients are covered.
  3. Then, season with turmeric, salt and pepper.
  4. Bring to a boil, then reduce heat to simmer.
  5. Cover partially and simmer, for 4-6 hours.
  6. Once cooked, remove bones and veggies with a slotted spoon.
  7. Finally, strain stock through a mesh sieve.

Let stock cool before refrigerating (up to a week), also Stock may be frozen for up to 6 months.

Basically, this stock can be used for many recipes, including soups and stews, as well to cook grains. What do you make with stock? Share your comments below or contact Moppina and Wooden Spoon at: MoppinaandWoodenSpoon@gmail.com

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Published by Moppina and Wooden Spoon

Lover of family, food, conversation❤️ & connections. Happiest cooking ❤️ feeding ❤️ nurturing others. Welcome to my kitchen ❤️

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