Get the Most out of your Roast Chicken by Making Homemade Stock
Roast chicken

Get the Most out of your Roast Chicken by Making Homemade Stock

By CDBeck | AtHome | 21 Mar 2021

So you've roasted your whole chicken turkey-style and maybe gotten a few meals from the leftovers and you're left with the carcass to dispose.  Not so fast!  Get the most nutritional bang for your chicken buck by making your own chicken stock.  Vitamins, minerals, amino acids, and collagen can all be had from chicken stock!

Back to that roast chicken.  Pour off the "drippings"  that collect in the bottom of your roasting pan into a jar and store in the refrigerator until needed.  Don't bother removing the fat at this point.  It's easier to remove after it solidifies.  Also, save any giblets (gizzard, heart, liver, neck) that you removed before roasting your chicken.

Chicken drippings poured into Mason jar

Drippings from the roasting pan poured into a mason jar.  The fat floats to the top.

When you've gotten all the meals from that chicken and are left with the carcass, it's time to make chicken stock. 

You'll need:

1 chicken carcass and reserved giblets

approximately 2 cups of water

salt to taste

seasonings (optional)

      4 whole peppercorns

      1 bay leaf

      2 or 3 fresh celery leaves

      1 pod dried or fresh cayenne pepper

refrigerated chicken drippings reserved from roast


1. Remove and save as much meat from bones as possible.

2. Place bones and the giblets in pot and cover with water.

3. Add herbs and spices for seasoning if desired.  

4. Bring water to a boil, reduce heat, and simmer for about 2 hours. You may want to skim off any rising foam to produce a clearer broth.

5. Strain out the bones, peppercorns, bay leaf, celery leaves.  At this point remove and save meat from the neck.  The gizzard, heart, and liver can be chopped up to use later.

6. Scrape the solidified fat from the top of the refrigerated chicken drippings and save.  The fat can be used later.

7. Add the jellied drippings to the broth, heat and stir until broth is thoroughly mixed.  Add salt to taste.

Solidified chicken fat and drippings

Remove the upper fat layer and add the jellied juices to your stock.  It's full of collagen and chickeny goodness!

Now you have a chicken stock suitable for drinking, making soup,  or using in other recipes.   If I’m sick of chicken dishes, I preserve my chicken stock (and meat...don't waste anything!) by either freezing or canning it.   

Chicken vegetable soup in white bowl

Chicken soup made with homemade stock

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This retired analytical chemist now has the time to pursue anything and follow any topic that interests me. Never stop learning!


A blog about home craft. Well.....certain aspects of living at home: home cooking, food preservation, gardening, budgeting and the like.

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