Homemade Chicken Stock (Easy Low Waste Recipe)

By Jenna
February 12, 2026

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Featured in: Homemade Ingredients, Soups

When it comes to chicken stock, there’s really no comparison between homemade and store-bought. Homemade stock is richer in collagen, more nutrient-dense and so much more flavorful. It’s also really, really easy to make. You just throw everything into a pot, bring it to a gentle boil then let it slowly simmer over low heat until you have a delicious and nutritious homemade stock that’s more flavorful than anything you’ll find on grocery store shelves.

This recipe uses cooked chicken bones to keep things low-waste and cost-effective. You can use bones from any chicken pieces like rotisserie chicken carcasses or even turkey bones from leftover holiday turkeys. I like to save the bones from any bone-in chicken pieces, whole chickens or holiday turkeys I cook in a large bag in my freezer. When I have enough, I make a big batch of stock and freeze some so I always have some on hand when the craving for soup hits.

For the vegetables, I use a mix of onion, carrots, celery and garlic. Then, I throw in any other vegetables that are starting to look sad in my fridge or that I set aside in my freezer. Some of my favorites are the dark green parts of leeks and corn cobs (see the recipe Notes below for more suggestions). Throw in some fresh herbs, peppercorns and bay leaves and you’ve got perfect, easy homemade stock. This recipe freezes really well, but it can be made in smaller batches too. 1-2 lbs of bones will yield about 4 cups of stock.

Many stock recipes use raw, uncooked bones, but it’s not necessary. You can still get a perfectly rich stock by using cooked bones. You just need a little more. If you prefer to make your stock with uncooked bones, you’ll need about half the amount.

Homemade Chicken Stock (Easy Low Waste Recipe)

by Jenna
An easy, nutrient-dense homemade chicken stock that's more flavorful than anything store-bought. This recipe uses leftover chicken bones and vegetables to make a low waste, cost-effective and collagen-rich stock.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 10 cups

Equipment

Ingredients
 
 

  • 3-4 lbs chicken bones, skin and fat (whole carcasses, chicken pieces; turkey bones work too – see Note 1)
  • 1 large onion, peeled and quartered
  • 3-4 stalks celery, chopped into large pieces
  • 3-4 carrots, peeled and chopped into large pieces
  • 1 head garlic, skin on and top sliced off
  • 2 handfuls fresh herbs or herb stems (such as thyme, parsley, cilantro or rosemary; see Note 2)
  • 1 tbsp whole black peppercorns
  • 3 dry bay leaves
  • Any other vegetables of choice (see Note 3)
  • 8-12 cups cold water (depending on the size of your pot; see Note 4)
  • Salt, to taste (see Note 5)

Instructions
 

  • Combine the chicken pieces, vegetables, herbs, peppercorns and bay leaves in a large pot
  • Cover with cold water until just submerged – about 12-14 cups; the less water, the richer the stock (see Note 4)
  • Bring to a gentle boil over medium high heat, skimming foam off the top as needed
  • Reduce heat to low and simmer, covered, for at least 4 hours but ideally 8
  • Strain the stock, then season with salt to taste (or skip the salt and just add it when you use it in recipes; see Note 5)
  • Transfer to mason jars or containers and let cool
  • Once cooled, skim the fat off the top – the stock should have a thick, jelly-like consistency
  • Store in the fridge and use within 4 days, or freeze for up to 6 months (make sure you leave extra space in containers if you plan to freeze it because the stock will expand slightly as it freezes)

Notes

Note 1: You can use any leftover chicken or even turkey bones for this recipe. Whole carcasses from rotisserie chickens, leftover holiday turkey bones, chicken pieces, you name it. I like to save bones in a bag in my freezer and make a batch whenever I have enough. You can also make stock from uncooked raw bones, but it’s not necessary. You can get a perfectly rich stock from cooked bones, you just need more of them. If you’re using uncooked bones, you only need 2 lbs.
Note 2: Fresh herbs add depth of flavor to your stock. You can use pretty much any you have on hand. Parsley, cilantro, rosemary, sage, thyme and even dill are all great options. You can use whole bunches, or just the stems. I like to freeze my herb stems instead of discarding them, so I always have some on hand when it’s time to make stock.
Note 3: Feel free to throw in any other vegetables of your choice or anything you have in your fridge that’s going bad! Corn or corn cobs, the dark green parts of leeks, bell peppers, tomatoes or squash are all great options. A couple things to avoid: don’t use too many cruciferous vegetables like broccoli, kale, Brussels sprouts or cauliflower because they can make your stock taste bitter. Don’t add too many earthy vegetables like potatoes or beets because they can give the stock a strong, dirt-like flavor. A little bit is fine, just don’t overdo it.
Note 4: The less water you use, the richer your stock will be. Pour water into your pot until the bones and vegetables are just covered and everything is submerged. Depending on the size of your pot, you’ll likely need between 10-14 cups.
Note 5: I often skip the salt until I’m ready to use the stock. That way, I can adjust the salt to taste based on the recipe I’m using it for. If you prefer to store the stock already seasoned, you’ll need about 2 tsp-1 tbsp of salt.
Nutrition Facts are calculated automatically and may be inaccurate. Nutrition information for this recipe is based on a serving of 1 cup.

Nutrition

Serving: 1 cupCalories: 21kcalCarbohydrates: 5gProtein: 1gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.02gSodium: 24mgPotassium: 135mgFiber: 1gSugar: 2gVitamin A: 3186IUVitamin C: 4mgCalcium: 24mgIron: 0.3mg
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