A Beginner’s Guide to Making Homemade Chicken Broth with Scraps

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If you’re a ingredients household and your trash is regularly catching onion skins, carrot tops, and leftover rotisserie chicken, you’re going to love this blog post. Making homemade chicken broth with kitchen scraps is a simple, sustainable way to turn what seems like waste into a delicious staple for your meals.

Homemade chicken broth gives you way more nutrients and flavor than store-bought broths, and it’s such a passive process – even the busiest girlies can get their domestic goddess vibes. Knowing how to make homemade chicken broth at home feels surprisingly satisfying – with no linen apron required.

Difference Between Chicken Broth and Chicken Stock

Chicken broth and chicken stock are often used interchangeably, but they have distinct differences in preparation, flavor, and usage. 

Chicken broth is typically made by simmering meat (such as chicken parts like wings or thighs), small amounts of bones, and aromatics like onions, carrots, and celery. 

It has a lighter, more delicate flavor and is often seasoned with salt. The texture is thinner since it doesn’t benefit from the collagen released by long-simmered bones. Broth is ideal for sipping on its own or using in soups and recipes where a milder liquid is needed.

Chicken stock, on the other hand, is primarily made from bones, often with some meat and vegetable scraps added. As it simmers, the collagen from the bones is released, giving stock a richer, more robust flavor and a thicker texture. 

When cooled, stock often becomes gelatinous, a sign of its collagen content. It’s best used as a base for sauces, stews, gravies, and recipes where a deep, full-bodied flavor is essential.

TLDR version: broth focuses on meat and produces a lighter result, while stock is bone-centric and offers a richer, more complex base for cooking. I will be using both words interchangeably in this post – as I do in life.

What You Need to Make Homemade Chicken Broth

The beauty of this homemade chicken broth recipe is that it’s incredibly forgiving. At the very least you need chicken in some form, mirepoix (onion, carrot, celery) and some herbs. 

You don’t need a strict list of ingredients – just use what you’ve got.

Essential Ingredients:

  • Chicken Bones or Carcass: This can be from roast chicken, rotisserie chicken, or raw chicken bones. Don’t worry if there’s a little meat left; it only adds more flavor. I literally toss Costco rotisserie chicken leftovers in there after picking all the meat off. 
  • Vegetable Scraps: Onion tips and tops, carrot tops, celery leaves, garlic ends, and herb stems work wonderfully. Don’t have scraps? Whole veggies work too, but scraps are more fun (and cost-effective).
  • Water: Enough to cover the ingredients in your pot.

Optional Add-Ins:

  • Herbs: Bay leaves, parsley stems, or thyme sprigs.
  • Spices: Salt and a few whole peppercorns go a long way.
  • Acid: A splash of apple cider vinegar to help extract nutrients from the chicken bones.

Step-by-Step Guide: How to Make Homemade Chicken Broth

Step 1: Save Your Scraps

Start a “scrap bag” in your freezer. Every time you’re chopping veggies, toss the peels, ends, and skins into the bag. Keep a separate bag for leftover chicken bones or carcasses.

This is the heart of making homemade chicken broth – it’s all about using what you already have.

Step 2: Load Up Your Pot

When you’re ready to make your broth, grab your scraps and chicken bones. Toss them into a large stockpot – I use this one. Fill with water until the ingredients are just covered.

If you want to get fancy, add a bay leaf, a few peppercorns, or a splash of vinegar, but even the simplest version will taste amazing.

Step 3: Simmer Slowly

Bring the pot to a boil, then reduce the heat to a gentle simmer. Let it cook for at least 4-6 hours, skimming off any foam that rises to the top during the first hour. If you’re aiming for homemade chicken bone broth, let it simmer longer up to 24 hours for maximum flavor and nutrients.

If you’re using a slow cooker, let it work its magic on low overnight. For a pressure cooker like an Instant Pot, you can have homemade chicken broth in just a couple of hours.

The longer you simmer the darker – and more nutrient-dense the broth will become.

Important Note: your whole kitchen will smell like delicious chicken soup.

Step 4: Strain the Broth

Once your broth is rich and golden, remove it from the heat. Use a colander set over a large bowl to strain out the solids, leaving only the liquid. Then strain it again with a fine mesh strainer to get out even the smallest bits.

Step 5:  Let It Cool

Let the broth cool before pouring it into storage containers. I typically use a giant stainless steel bowl and set it (covered) in my refrigerator overnight. The next day I skim off any solidified fat that floats to the top. Removing this layer of fat results in a cleaner flavor and a smoother texture. Don’t stress about getting every last bit, just focus on what’s easy to remove.

Step 6 Store and Use

Mason jars, reusable plastic containers, or even ice cube trays work well for storage. Store it in the fridge for up to 4 days, or freeze it. I personally enjoy living on the edge and use quart zip top freezer bags to store my broth long term. 

Storage and Freezing Instructions for Homemade Chicken Stock

To Store:

  • Transfer the cooled stock to airtight containers and refrigerate for up to 3–4 days.
  • Don’t worry if the stock takes on a gelatin-like texture while chilled—this is a good sign! It means the collagen from the chicken bones has been extracted, and it will return to a liquid state once warmed.
  • After refrigerating, skim off any solidified fat that rises to the surface for a leaner stock.

To Freeze:

  • Divide the cooled stock into portions of 2 cups each for convenience.
  • Use freezer-safe bags or containers and label them with the date. Freezer bags can be laid flat to save space.
  • Frozen chicken stock will last up to 6 months and can be thawed as needed for recipes.

By portioning your stock, you’ll always know exactly how much you’re working with, making cooking even easier!

How to Make Broth from Rotisserie Chicken in a Crockpot

Using a leftover rotisserie chicken to make broth in a crockpot is a simple way to make a delicious, nutrient-rich broth. Here’s a step-by-step guide:

Ingredients

  • 1 rotisserie chicken carcass (bones, skin, and any leftover meat)
  • 4–6 cups of vegetable scraps (onion skins, carrot tops, celery ends, garlic peels) or whole veggies if you don’t have scraps
  • 8–10 cups of water (enough to cover the ingredients)
  • Optional: 1–2 bay leaves, 1 tsp peppercorns, parsley stems, or a splash of vinegar for added flavor and nutrients

Instructions

  1. Prepare the Chicken Carcass: Remove any leftover meat from the rotisserie chicken to use for other meals. Add the carcass (bones, skin, and any bits of meat) to the crockpot.
  2. Add Scraps and Aromatics: Toss in vegetable scraps like onion skins, carrot peels, celery tops, or any veggies you have on hand. For extra flavor, you can add a couple of garlic cloves, bay leaves, and a few peppercorns.
  3. Fill with Water: Pour in enough water to fully cover the chicken carcass and scraps, leaving about an inch of space at the top of the crockpot.
  4. Slow Cook: Set the crockpot to low and let it cook for 8–12 hours. For a richer broth, you can cook it for up to 24 hours. If you’re short on time, cook on high for 4–6 hours.
  5. Skim Impurities (Optional): During the first few hours, check occasionally to skim off any foam or impurities that rise to the top.
  6. Strain the Broth: Once the broth is done, carefully strain it through a fine mesh strainer or cheesecloth to remove bones and solids.
  7. Cool and Store: Let the broth cool completely before storing it in airtight containers. Refrigerate for up to 3–4 days or freeze in portions for up to 6 months.

I’ve done the stovetop and slow cooker method and prefer slow cooker since I can just let it vibe overnight rather than babysitting a pot on the stove.

FAQs About Homemade Chicken Broth

Is Chicken Stock Just Boiled Chicken Water?

Not exactly. While stock involves simmering chicken bones and water, it’s far more than just “boiled chicken water.” The slow simmering process extracts collagen, nutrients, and deep flavor from the bones, along with aromatics like vegetables and herbs, resulting in a rich, flavorful liquid that forms the foundation of many recipes.

What Are the Four Main Components of a Chicken Stock?

The four main components of chicken stock are:

  1. Bones: Chicken carcasses, wings, or other bones provide the base flavor and release collagen for richness.
  2. Vegetables: Aromatics like onions, carrots, and celery (often called mirepoix) add depth.
  3. Liquid: Water is the primary medium for extracting flavors.
  4. Seasonings: Bay leaves, peppercorns, and herbs enhance the flavor without overpowering the stock.

How long should I simmer my broth?

For homemade chicken bone broth, go for at least 12 hours to extract more nutrients.

What scraps should I avoid?

When making homemade chicken broth skip cruciferous veggies (broccoli, cauliflower, cabbage) for bitterness, starchy scraps (potatoes) for cloudiness, and beet scraps for their strong color. Avoid onion roots, citrus peels, and overpowering herbs like too much rosemary or sage. 

Always use fresh, clean scraps, you’ll be eating this soup after all! By using the right scraps, you’ll create a flavorful, versatile broth every time.

How Long Does Homemade Chicken Stock Last in the Fridge?

Homemade chicken stock lasts 4 days in the refrigerator when stored in an airtight container. If you want to keep it longer, freezing is a great option – it can last up to 6 months in the freezer.

How To to Use Homemade Chicken Stock

Once you’ve mastered making homemade chicken broth, it becomes a beloved (is that too strong of a word) staple in your kitchen. Here are a few ideas:

  • Soups and Stews: The perfect base for chicken noodle, vegetable, or hearty stews.
  • Cooking Grains: Replace water with broth.
  • Sauces and Gravies: Use it to deglaze pans or as a base for flavorful sauces.
  • Braising: Keep meats and vegetables tender and savory.
  • Mashed Potatoes: Add a splash to mashed potatoes for secret ingredient extra flavor.
  • Sautéing Vegetables: Use instead of oil or butter for light, flavorful greens.
  • Sipping: Enjoy it on its own as a comforting, nourishing drink.

Why I Make My Own Stock: It’s Worth It

I make my own stock because it’s one of the simplest ways to elevate my cooking while being more sustainable. Unlike store-bought options, homemade stock is free from preservatives and artificial flavors, and I can control the ingredients completely, tailoring it to suit my tastes and dietary needs.

The process of making stock also feels deeply rewarding. It’s a sustainable way to use up scraps that would otherwise go in the trash, turning them into something valuable and delicious. 

Plus, the rich flavor and silky texture of homemade stock simply can’t be matched by anything that comes in a box or can. Knowing I have my own stock on hand gives me confidence in the kitchen and adds a homemade touch to everything I cook.

So next time you’re peeling carrots or working on a rotisserie chicken, don’t toss those scraps – save them for a pot of homemade goodness.

About Author

Tia Goodnight

Hey! I'm Tia, and I started this site to bring you the best information on all things kitchen so you can enjoy and elevate your everyday life.

I love trying new techniques and tools, living for the thrill of pulling off a new skill. On weekends you'll find me at the local farmer's markets or hosting friends and family for an evening of yard or card games and delicious food.

If you're looking for honest, real-world advice on all things kitchen and cooking, you're in the right place!