Homemade Smoked Chicken Stock

Smoked Chicken Stock

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. 
Course Chicken Stock
Cuisine Soups
Keyword homemade smoked chicken stock, leftover smoked chicken recipe, smoked chicken stock
Author Mary Cressler | Vindulge


  • 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.