I come to find that in the kitchen, there is normally not much wasted. Food scraps for chickens. Coffee grounds and egg shells for the garden. The bones from a chicken you’ve baked for your own chicken stock. And I love that.

In this recipe here, we’re going to take the rest of that chicken and turn it into some delicious chicken stock. Not only are we going to do that. We are going to make it shelf-stable. This recipe is simple and easy. But on top of that, it’s going to give you and your loved ones nutritious flavors. Costing you little to nothing but the things usually found in a kitchen.

I have found in the past that some people boil their chicken raw to make chicken stock. But if you do it that way, you will have plainly flavored meat to use from the chicken for eating after the stock is made. You could pull the meat off the bones and insert it into recipes. That’s no problem if you like it that way. But if you bake the chicken first, you get additional flavors from that process for your stock. And you get to enjoy the meat fully with the flavor you wanted before using it for the stock.

If you’re interested in baking a whole chicken, you should check out my recipe here: https://amotherscommission.blog/2025/06/25/one-pot-balsamic-dutch-oven-chicken/ The recipe linked takes a delicious spin on baking a whole chicken with veggies in your Dutch oven.

Looking for a larger pot? https://amzn.to/4lZLzKg

For me, I normally bake the chicken the way that I want to. Then my family and I enjoy eating it for several days. I’m careful to save the bones from the chicken as it’s being eaten. Once we’ve finished off the chicken, I make chicken stock.

Chicken Stock

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 6 hours hrs

Servings: 6 Quarts

Course: Soup

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1 Previously cooked and eaten chicken carcass
• 6 Liters Water
• 3 tbsp Salt
• 3 Carrots Peeled
• 3 Celery Sticks
• 1/2 Onion
• 4 Cloves Garlic
• 1/4 tsp Peppercorn
• 1 tsp Garlic Powder
• 1 cup Apple Cider Vinegar

Equipment

• 6 Quart sized Jars
• 6 Liter Pot
• Larger than 6 Liter Pot For the water bath process to seal and preserve the stock in jars.

Method

 

1. Fill your pot with water and add all of the ingredients
2. Place the pot onto the stove top and turn the heat to high.
3. Get the water to a boil. Then turn the heat to low. Allow that to cook on the stove top for 5 1/2 hours. Add the apple cider vinegar. Then turn off the heat.
4. Get your jars and lids ready. Make sure they are washed. Place your jars in the oven at the lowest temperature setting (Around 190°F) for about 15 minutes. Place your lids in a bowl with boiled water for at least a couple of minutes.
5. Heat a separate pot of water up larger than your first one. It needs to be able to cover your jars with water by at least 1-2 inches.
6. Ladle your stock into your jars. Allow about 1/2 an inch of headspace at the top before putting on the lid. Twist the lid on, but not super tight.
7. Place your jars into your pot of water. (Mind you, the temperature of your water needs to be around the same temperature as your broth to prevent the glass from shocking and shattering.)
8. Make sure the water level ends up being about 1-2 inches higher than your jars. Get that water to a boil and allow those jars to boil for 20-25 minutes before turning off the heat and removing them from the pot.
9. Place the jars onto a kitchen towel. Allow them to rest on your counter for at least 6 hours before putting them into your pantry. Enjoy!

Notes

Make sure you have the proper tools for this process because everything will be hot to the touch! 

As an Amazon Associate, I earn from qualifying purchases. Please see my disclosure here: https://amotherscommission.blog/2025/07/10/disclosure-amazon/