This is the kind of recipe that will make you want to go out and buy a smoker just so you can make your own Smoked Chicken Stock.
Or maybe not?
If anything I hope to convince you to never, ever, throw away a smoked chicken carcass ever again.
Don’t do it!
I’ve gotten used to making my own chicken stock from regular roaster chicken carcass, but it didn’t dawn on me until last spring that I should be making them from our smoked chickens too. DUH!
Smoked chicken stock can do amazing things to enhance the flavor of certain soups, like my Smoked Chicken Verde Soup , or Simplified Smoked Salsa Verde Soup. Even risotto, rice, quinoa, or any gravy can be perfected by using Smoked Chicken Stock.
How to Make Smoked Chicken Stock
If you’ve never made homemade stock before it’s SOOO EASY to make. All you do is throw your carcass and a few veggies and herbs into a pot, add some water, give it some heat, and let it do its thang.
You can use the chicken meat too, but, the way I see it, if I went through the effort to actually smoke a chicken then I have every intention of using the meat for sandwiches, tacos, salads, or this dip. I find that the carcass alone provides a beautifully infused smoked stock that isn’t too intense in flavor.
Smoked Chicken Stock Flavor
The flavor of the stock will vary depending on how heavily you smoked your chicken, and what wood you use. But I’ve made this from chickens smoked on our Traeger (giving it the mildest flavor), to our big beast using hickory wood, and I absolutely love the flavor no matter how I smoked the chicken. And we’re not the type to over-smoke our food anyways (even brisket), so most of our food comes out mild in the smoke dept.
This recipe calls for only the carcass of a chicken, and any additional juices or pieces left from the cooking. But feel free to use some of the meat too. And expect the color to be darker than your store bought (and tasteless) clear stocks. This one comes out opaque with more of a golden-amber color and smells like pure deliciousness with a mild smoke infusion.
This will rock your world.
Homemade smoked chicken stock using the leftover carcass from smoking whole chickens. This is a rich bone broth with a hint of delicious smoke flavor.
- 1 carcass from a 4-to-5-pound smoked chicken
- 1 onion quartered
- 2 carrots cut into thirds
- 2 stocks of celery cut into thirds
- ½ head of garlic unpeeled and cut in half crosswise
- 10 sprigs of fresh thyme or the equivalent of a small handful
- 10 sprigs of fresh dill
- 10 whole black peppercorns
- 1 bay leaf
- 4-5 quarts cool water plus more as needed
Place the chicken carcass and parts, onion, carrots, celery, garlic, thyme, dill, peppercorns, bay leaf, and water in a large pot over high heat. The water should come high enough to just cover the chicken and veggies. Bring to a boil, and then reduce to a simmer. Simmer for 4 hours.
Strain the contents through a fine colander (I strained twice. Once to remove any large pieces, and a second time through a very fine colander.)
Chill the stock overnight. The next day, remove any surface fat, then transfer the stock into quart size containers and use within a couple days or freeze.
You may find that the stock will get a bit gelatinous after it’s chilled. That’s okay (it’s actually a good thing!)! Once you re-warm it the gelatinous texture will go away. If it’s too thick or rich for your liking, just thin it out with a bit of water.
Options for Storing Smoked Chicken Stock
I like to portion the stock into quart size containers and freeze them. This is the same amount used in your normal store bought container, so it’s the perfect sub.
Use this chicken stock in place of store-bought stock for your favorite recipes. Not sure how to smoke a chicken? Here’s our current favorite method.
Want to know my favorite use for this very stock? Smoked Chicken Verde Soup recipe here. It’s so so good.
For more recipes check out the Recipe Index.
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