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Simple Chicken Stock

Hands-on time 5 mins
Total time 3 hrs, 15 mins

Makes about 6 cups

This easy homemade chicken stock adds loads of fresh flavor to our Make-Ahead Gravy.


  • Carcass and skin from 1 deli-roasted chicken
  • 2 qt. reduced-sodium chicken broth
  • Optional extras: 2 yellow onions, quartered; 3 celery ribs, chopped; 2 carrots, chopped; 4 to 5 fresh thyme sprigs; 6 to 8 fresh flat-leaf parsley stems

How to Make It

  1. Bring carcass and skin, broth, any or all optional extras, and 4 cups water just to a boil in a stockpot or large Dutch oven over high heat. Reduce heat to low, and simmer 2 to 3 hours or until carcass falls apart and stock tastes like chicken soup. Add water to cover if bones become exposed.

  2. Remove and discard large bones. Pour liquid through a fine wire-mesh strainer; discard solids. Cool completely (about 1 hour).

  3. Pour into portion-size containers or zip-top plastic freezer bags. Refrigerate up to 1 week or freeze up to 6 months.

Cook's Notes

We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth.