Foragers Chicken Stock

Prep Time:

10 Minutes

Cook Time:

1 Hour


3 Quarts



About the Recipe

Finishing a rotisserie chicken and wondering what to do with the scraps? Make chicken stock! The great thing about making stock is that you have the ability to add whatever you have in you kitchen! This base recipe is great for a classic chicken stock, but if you have vegetables that you think will go bad before you use them, throw them in! Peppers, herbs, squash, you name it! Its a great to have in your fridge and you can even throw it in your freezer and save it for the next time you need chicken stock in a recipe. Throw it on the stove for an hour and voila! Homemade chicken stock!


  • 1 Rotisserie Chicken Carcus 

  • 1 Large Carrot 

  • 1 Large Onion 

  • 6 Stalks of Celery 

  • 1/4 bunch Parsley 

  • 4 Cloves Garlic 

  • 1 Tbsp. Pepper Corns 

  • 1 Tbsp. White Vinegar 

  • 2 Bay Leaves 

  • 4 Sprigs Thyme 

  • 6 Quarts Cold Water 


  1. Chop all vegetables 

  2. Add all ingredients to a large pot 

  3. Cover with cold water 

  4. Bring stock up to a boil over high heat, reduce to a simmer when boiling. 

  5. Let simmer for 1 hour 

  6. Strain stock over a large bowl or pot and discard the solids

  7. Cool stock in an ice bath and refrigerate for 3-5 days