It’s best to keep this Easy Homemade Chicken Stock as simple as possible, so you can use it in just about any dish. 

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Time: 4 hours
Makes: 4 cups (1 quart)


  • Chicken bones and carcass from a roasted or rotisserie chicken
  • 2 quarts water


  1. Combine the chicken bones and carcass and the water in a large pot that’s big enough to fit everything with a few inches to spare. Bring to a boil over high heat.
  2. Reduce the heat to low and simmer for 3-4 hours, breaking the carcass apart after the first hour.
  3. Strain through a fine mesh strainer, return to the pot, and continue to simmer to reduce to 4 cups (1 quart). Let cool, then store in the fridge for up to 5 days or freeze for up to 3 months.

Tip: Remember to label and date all the items you put in the freezer.