Homemade Chicken or Turkey Stock

Lynn Socko


I have to watch my sodium intake so I always keep homemade stock in my freezer, even the lower-sodium brands in the store are too salty for my taste. This is a great 3 for 1 recipe because you get a great Roasted Chicken meal, a slew of chicken stock, & leftovers, all in one cooking. I use the leftover chicken to make a Chicken Enchilada Pie or chicken salad sandwiches.


★★★★★ 2 votes

10 Min
12 Hr
Slow Cooker Crock Pot


  • ·
    chicken or ckn pcs. or turkey
  • 1 c
  • 2
    celery stalks
  • 1/2
    sweet onion
  • 2-3 clove
    garlic or 1-2 tsp granulated garlic
  • 1 tsp
    poultry seasoning
  • 1 tsp
  • 1/2 tsp
  • 1/2 tsp
    black pepper

How to Make Homemade Chicken or Turkey Stock


  1. Place chicken or turkey in 18 qt. electric roaster, celery, onion carrots and a little poultry seasoning and sage. Cover completely with water. Turn roaster to 250°, cover and cook over night.
  2. Remove chicken or turkey from broth to cool. Take off skin, if desired, and pull off chicken. Divide and freeze in ziploc bags for later use. Once broth has cooled, place in large bowl and refrigerate overnite or for several hours so fat comes to the top. Skim off fat and divide and freeze broth in ziploc freezer bags or freezer containers.
  3. For smaller amounts use a 6 qt elec. roaster. Reduce amount of chicken and cut seasonings in half. You can also use a crock pot
  4. NOTE: You can also use the turkey bones after your Thanksgiving meal and any leftover turkey you might not want to keep. I also buy bone in chicken thighs and remove the bone myself saving over a $1 a lb. When I do this I save the bones in a freezer bag and freeze until I get a gallon or two bag of them, then I use them to make broth. If I have enough for my big roaster I use it, if not I use my small one.

Printable Recipe Card

About Homemade Chicken or Turkey Stock

Course/Dish: Other Sauces
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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