From-Scratch Series: Homemade Chicken Stock
- Kristina DeRobertis
- May 1
- 3 min read
Welcome to the first installment of my From-Scratch series—where we get back to basics in the most delicious, nourishing way possible. We're starting with something foundational to so many great meals: stock.
Not the kind from a box. I'm talking deeply flavorful, slow-simmered, made-from-scraps kind of stock. And the best part? You probably already have most of what you need right in your kitchen—yes, even if the chicken came from the grocery store rotisserie counter.
Save Your Scraps
One of my favorite habits in the kitchen is keeping a freezer bag dedicated to stock scraps. Every time I cook, I toss in:
Onion peels and ends
Carrot tops and tips
Celery leaves and bases
Leek greens (they add so much flavor!)
These bits might seem like trash, but they’re actually gold for stock. They’ll keep in the fridge for 3–5 days, but I prefer freezing them so they’re always on hand when the mood strikes.
Let’s Talk Chicken
This week, I’ll be making a batch using the carcass of a store-bought rotisserie chicken. It’s already roasted, so it brings a rich depth of flavor right from the start. You can do this with any leftover chicken bones—from a roast you made yourself or even just a few wings and backs you’ve saved up.
What You Will Need:
Stock Pot - I use a Le Creuset stock pot, however there are several options. Check out my link below. Note: if you don't have a large stock pot, you can use your largest pot and break down the carcass to fit. Or, you can make a smaller batch of stock.
Fine Mesh Strainer
What Goes Into a Good Stock?
Here’s what I’ll be tossing in the pot:
Chicken carcass
Vegetable scraps (onions, carrots, celery, leeks)
Bay leaves (1–2)
Black peppercorns (a teaspoon or so)
Thyme (fresh or dried)
Salt (to taste—start with less, you can always add more later)
Garlic Cloves
Parsley Stems
Apple Cider Vinegar (to help extract nutrients from the bones).
Optional add-ins: mushrooms, herbs, and tomato paste.
Cover everything with cold water, bring it to a simmer (never a full boil!), and let it gently bubble away for 4–6 hours. Your house will smell amazing.
Next, using a wire mesh strainer, strain the broth into another pot. Discard the cooked vegetables and chicken pieces. I like to strain the broth two more time using a paper towel or cheesecloth. I tried using a coffee filter, but it didn't work well. I strain three times to remove as many impurities from the stock making it as smooth as possible.
The Flavor Factor
Homemade stock tastes richer, more complex, and more comforting than anything you’ll find on a grocery shelf. You control the ingredients, so there’s no mystery sodium bomb or weird preservatives.
Health Benefits
There’s a reason stock is a staple in so many healing foods:
It’s hydrating and nourishing
Bones release collagen and minerals when simmered
It’s easy to digest, making it great when you’re under the weather
And let’s not forget, it’s budget-friendly and zero-waste!
Store It Up
Once your stock is strained and cooled, you can store it:
In the fridge for up to 5 days
In the freezer for 3–4 months (freeze in portions for easy use)
Note: When refrigerated, the stock will be a gel consistency. This is because of the collagen and gelatin from the bones. This is absolutely normal. It will turn to a liquid once heated up.
Coming Soon: Watch Me Make It
I’ll be posting a video this week using my rotisserie chicken carcass and veggie scraps to walk you through the process—step by step. Subscribe or follow along on Instagram @491westmainst so you don’t miss it!
Making your own stock is one of those simple kitchen rituals that just feels good. It’s cozy, thrifty, and wildly satisfying. And this is just the beginning of our From-Scratch journey.
What should we tackle next?
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