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November 21, 2025

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That leftover chicken carcass sitting in your fridge? It's actually one of the most valuable ingredients in your kitchen. Instead of tossing those bones, transform them into rich, flavorful stock, hearty homemade soup, or nutrient-dense bone broth. It's simple, saves money, and honors every part of your ethically raised bird.

Quick Guide:

Stock vs. Soup: Carcass makes an excellent base for both
Cook time: 4-8 hours, simmering for maximum flavor
Freezer-friendly: Stock keeps 6-9 months frozen
Cost savings: One chicken carcass = $15-20 worth of store-bought stock
Health benefits: Rich in collagen, minerals, and bone marrow nutrients

Now that fall is in the air, there’s nothing more comforting than a warm bowl of chicken soup. Don’t waste your money on the canned or boxed chicken soups and stocks. Instead, next time you cook with a whole chicken, save the carcass to make easy, full-flavor stock from scratch.

Originally published on October 19, 2020, this article was updated and republished on November 21, 2025.

What Is a Chicken Carcass and What Can You Do With It?

The carcass is the skeletal frame left after carving your roasted or rotisserie chicken – those bones, skin, and tasty little bits of meat still clinging to the ribs and backbone. It might not look like much, but those bones are packed with flavor and nutrients just waiting to be unlocked.

You can use your whole chicken carcass in three main ways:

Chicken Stock: A long-simmered base for other recipes (4-6 hours). This versatile stock forms the foundation for sauces, gravies, risottos, and countless other dishes.
Chicken Soup: Direct soup made with the carcass in a slow cooker (6-8 hours). Perfect for a comforting, hearty meal that uses the carcass as both the flavor base and ingredient.
Bone Broth: An extra-concentrated version simmered 8-12 hours for maximum nutrients. This superfood is prized for its high collagen content and deep, rich flavor.

How to Make Chicken Stock From a Carcass

Sure, it seems easy to pick up your base chicken stock for other recipes and soups from the store. In reality, it’s incredibly simple, cost-efficient, and low-waste to make your own with leftover rotisserie chicken, or any chicken cut!

Plus, homemade chicken broth is so much better for you. That’s because of the vitamin-rich bone marrow, iron, and collagen it provides! If you didn’t know, bone broth is an excellent super food with loads of health benefits.

For this recipe, you’ll need:
Leftover skin and chicken bones from a large carcass (raw, cooked chicken, or rotisserie is fine)
1 large celery rib, cut into two-inch pieces, plus the celery tops
1 large onion, quartered (doesn’t need to be peeled)
Carrot (cut into two-inch pieces)
1 bunch of parsley
Salt & pepper

Follow these easy instructions and you’ll have delicious, homemade chicken stock for your next meal:

Put all leftover bones and skin from your carcass into the bottom of a large stockpot.
Add your chopped and quartered vegetables listed above: celery, onion, parsley, and carrots.
Cover your vegetables and carcass with water.
Add salt and freshly ground pepper, or whole peppercorns. Start with a teaspoon of salt and a ¼ tsp of pepper, adding more later to taste.
Bring your mixture to a boil and immediately reduce heat to barely a simmer.
Partially cover your stockpot and simmer for at least 4 to 5 hours. Be sure to stir occasionally. Skim off any foam that rises to the surface.
After it’s been simmering for quite some time, use a slotted spoon or tongs to remove the large bones.
Strain your chicken stock using a fine mesh strainer or sieve to get any small pieces that may have broken off.

Note: If you’re making the chicken stock for future use, keep simmering your stock for longer. About an hour or two more on the stove will make your chicken stock more concentrated in flavor and easier to store.

Why Homemade Stock Beats Store-Bought

When you make chicken stock from your leftover chicken carcass, you're getting far more than convenience. Homemade stock delivers a deeper, more complex flavor that transforms every dish you add it to. You're also getting nutrient-rich bone marrow, natural gelatin from connective tissue, and collagen that store-bought versions simply can't match. Plus, you control exactly what goes into your stock – no preservatives, artificial flavors, or excess sodium.

Storage Note: Homemade chicken stock can be refrigerated for 4 to 5 days. Keep it frozen for 6 to 9 months. You can also keep it pressure-canned for up to 1 year for the freshest results.

How to Make Chicken Soup in a Slow Cooker

Every bit of the chicken is packed with flavor. If you have a leftover rotisserie chicken, like the chicken back, with ribs and spine, you can save it for this delicious and easy noodle soup recipe. This is the perfect recipe for the day after you’ve enjoyed picking the meat off of your place.

Don’t be turned off by the name, “carcass soup!” It sounds much more gruesome to make than it is. Plus, once you’ve mastered this classic recipe, you’ll feel proud of how far you can stretch one chicken into multiple meals. Once you’ve tried it, you’ll never go back to the premade stuff.

Prepare Your Vegetables

For this soup recipe, you’ll need the following vegetables:

2 large carrots, chopped
2 celery stalks, chopped
1 large onion, diced

Since you’ll be slow cooking these vegetables in your chicken stock, these don’t have to be finely chopped. A rough chop will do. Feel free to add more or less of these vegetables depending on how hearty you like your chicken noodle soup recipe.

Grab Your Slow Cooker

Now that you have your homemade chicken stock and your vegetables are ready, it’s time to combine all of your ingredients in your slow cooker and wait for the magic to happen.

Place your homemade chicken stock and any additional shredded chicken in the bottom of the slow cooker. Add your chopped vegetables, 12 cups of water, and your spices.

Spices:

2 tsp salt
1 tsp freshly ground black pepper
½ tsp garlic powder or fresh minced garlic
1 bay leaf
½ tsp thyme
1 tsp oregano
2 tsp parsley

Feel free to play around with the amounts of spices you use. Whatever your preference is, works! This is an easy base recipe to start with and make your own.

Cook on Low

Place your lid on your slow cooker and let your soup cook on low for 6-8 hours. Enjoy the aroma filling your house as it cooks all day, but try not to take the lid off to inspect it too much! That’s how the slow cooker easily loses heat. Trust me, it’ll be worth the wait.

Prepare Your Noodles

Once your soup is getting to the end of its long day in the slow cooker, it’s time to prep your noodles. Egg noodles are a crowd favorite in this chicken noodle soup, but any noodle you prefer works fine.

Whichever noodle you choose, you’ll need a 12 oz package of. You can cook your noodles in one of two ways:

On the stove in a pot of boiling water, following the package instructions.
By adding the noodles to your slow cooker, letting them cook until tender. Which should take approximately 45 minutes.

Serve and Enjoy

Now that your homemade rotisserie chicken soup is finished, it’s time to serve and enjoy!

Feel free to garnish with whatever you desire. Perhaps some shredded cheese, more salt and pepper, and a piece of crusty bread will do nicely.

Now that you’ve mastered this incredibly simple recipe, you can enjoy the comfort of a warm bowl of rotisserie chicken noodle soup all fall and winter long.

FAQs

What is a chicken carcass?

A chicken carcass is the skeletal frame left after removing most of the meat from a whole chicken. It includes the bones, skin, cartilage, and small bits of meat that remain attached after carving.

What can you do with a leftover chicken carcass?

You can make homemade chicken stock, chicken soup, or bone broth. Each option extracts maximum flavor and nutrients from the bones while reducing waste and saving money compared to store-bought alternatives.

How long can you keep a chicken carcass before making stock?

You should refrigerate your chicken carcass within 2 hours of cooking and use it within 1 to 2 days. If you can't make stock right away, freeze the carcass for up to three months in a sealed container or freezer bag, then thaw it in the refrigerator when you're ready to use it.

Can you use a rotisserie chicken carcass for stock?

Absolutely! Any chicken works beautifully – rotisserie, home-roasted, or raw.

How much stock does one chicken carcass make?

One large chicken carcass typically yields about 8 to 12 cups of stock, depending on the size of your chicken and how much water you add. The recipe allows you to adjust the concentration by simmering longer for a more concentrated, flavorful stock.

What's the difference between chicken stock and chicken broth from a carcass?

While the terms are often used interchangeably, stock is made primarily from bones and simmered longer to extract collagen and gelatin, resulting in a richer, more full-bodied liquid. Broth typically includes more meat and is seasoned, giving it a lighter consistency but more pronounced flavor.

Conclusion

Now you know that it’s more of a hassle to run to the store for boxed chicken broth instead of making your own at home! Next time you buy a rotisserie chicken, remember to save the carcass to make some delicious homemade chicken stock or soup to eat the next day or save for later.

With colder weather right around the corner, you’ll be glad you have a simple broth and chicken soup recipe on hand!

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Footnotes1. https://practicalfarmers.org/research/fatty-acid-comparisons-of-grain-and-forage-fed-pork/

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What to do with Chicken Carcass