10 Genius Ways to Use Chicken Carcass (Don’t Throw It Away!)

Ever found yourself staring at a chicken carcass after dinner, wondering if you should just toss it in the trash? Stop right there! That seemingly useless pile of bones is actually culinary gold waiting to be discovered. As someone who’s been cooking for years, I’ve learned that chicken carcasses are one of the most versatile and nutritious kitchen scraps you can reuse.

In this article, I’ll share my favorite ways to transform those leftover chicken bones into delicious meals that’ll make your family think you’re a kitchen wizard. Trust me, once you start using your chicken carcasses, you’ll never look at them the same way again!

Why You Should Never Throw Away Chicken Carcass

Before diving into recipes, let’s talk about why chicken carcasses are worth saving:

• They’re packed with nutrients like collagen, minerals, and vitamins
• They add incredible flavor to many dishes
• Using them reduces food waste
• They help you get more value from your food budget
• Homemade stock is healthier than store-bought versions

1. Make Classic Chicken Stock

The most common and practical use for a chicken carcass is making homemade stock This is my go-to method

Ingredients

• 1 chicken carcass (raw, roasted, or rotisserie)
• 1 large onion, quartered (no need to peel)
• 1 large celery rib, cut into 2-inch pieces
• 1 large carrot, cut into 2-inch pieces
• 1 bunch of parsley
• Salt and pepper to taste
• Water to cover

Instructions:

1. Place the chicken carcass, skin and all, into a large stockpot.
2. Add your chopped vegetables.
3. Cover everything with water.
4. Add about a teaspoon of salt and 1/4 teaspoon of pepper to start.
5. Bring to a boil, then immediately reduce to a gentle simmer.
6. Partially cover and let simmer for 4-5 hours, stirring occasionally.
7. Skim off any foam that rises to the top.
8. Use tongs to remove large bones.
9. Strain through a fine mesh strainer.

This stock can be refrigerated for 4-5 days or frozen for 6-9 months. For more concentrated flavor, continue simmering for an additional 1-2 hours.

2. Create Nourishing Bone Broth

Bone broth is basically stock that’s simmered for much longer, allowing more nutrients to be extracted from the bones. Here’s how I make it:

Instructions:

1. Follow the same process as making stock, but simmer for 12-24 hours.
2. For extra flavor, roast the carcass in the oven at 400°F for 20 minutes before simmering.
3. Add a tablespoon of apple cider vinegar to help extract minerals from the bones.

The resulting bone broth will be rich in collagen and minerals. It should gel when refrigerated, which is a sign of all that good collagen!

3. Make Hearty Chicken Soup

Nothing beats homemade chicken soup, especially during cold weather. Once you’ve made your stock:

Ingredients:

• Homemade chicken stock
• Any leftover chicken meat, shredded
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 large onion, diced
• 12 cups water
• Spices: 2 tsp salt, 1 tsp pepper, 1/2 tsp garlic powder, 1 bay leaf, 1/2 tsp thyme, 1 tsp oregano, 2 tsp parsley
• 12 oz package of egg noodles or pasta of choice

Instructions:

1. Combine stock, chicken, vegetables, water and spices in a pot or slow cooker.
2. If using a slow cooker, cook on low for 6-8 hours. If using stovetop, simmer for 1-2 hours.
3. Cook noodles separately according to package directions (or add directly to slow cooker for the last 45 minutes).
4. Adjust seasonings and serve hot.

I love serving this with crusty bread for dunking!

4. Prepare Chicken and Dumplings

This comfort food classic is perfect for using both stock and leftover chicken:

For the soup base:

• Follow the chicken soup recipe above, but use less water for a thicker consistency

For the dumplings:

• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk
• 1 egg, beaten

Instructions:

1. Prepare soup base and bring to a simmer.
2. Mix dumpling ingredients until just combined.
3. Drop spoonfuls of dough into simmering soup.
4. Cover and cook for 15 minutes without peeking!

The result is a thick, hearty meal that transforms a single chicken into multiple servings.

5. Whip Up Chicken and Rice Soup

Another variation that’s super filling:

Ingredients:

• Chicken stock from carcass
• Shredded chicken
• 1 cup uncooked rice (white or brown)
• Vegetables of choice (carrots, peas, mushrooms)
• Seasonings to taste

Instructions:

1. Bring stock to a simmer.
2. Add rice and cook until almost tender.
3. Add vegetables and cook until soft.
4. Add shredded chicken and heat through.
5. Garnish with fresh herbs if desired.

This soup is even better the next day when the rice has absorbed more flavors!

6. Create Flavorful Chicken Salad

While this doesn’t use the bones directly, it’s a great way to use any remaining meat from your chicken:

Ingredients:

• Leftover chicken meat, shredded
• 1/2 cup mayonnaise
• 1 tablespoon mustard
• 1 celery stalk, diced
• 1/4 cup diced onion
• Salt, pepper, and herbs to taste

Instructions:

1. Make stock with the carcass.
2. Combine all other ingredients in a bowl.
3. Chill before serving on bread, crackers, or over greens.

7. Bake a Chicken Pot Pie

Another great way to use both stock and leftover meat:

Ingredients:

• 2 cups chicken stock (from carcass)
• 2-3 cups leftover chicken, chopped
• Mixed vegetables (carrots, peas, onions)
• 1/4 cup flour
• 1/4 cup butter
• 1/2 cup milk
• Store-bought or homemade pie crust

Instructions:

1. Sauté vegetables until tender.
2. Make a roux with butter and flour, then add stock and milk to create a sauce.
3. Add chicken and vegetables to sauce.
4. Pour into casserole dish and top with crust.
5. Bake at 375°F until golden, about 30-40 minutes.

8. Make Chicken Tacos

Spice things up with this Mexican-inspired dish:

Ingredients:

• Shredded chicken
• Taco seasoning
• Tortillas
• Toppings: cheese, lettuce, tomato, avocado

Instructions:

1. Make stock with carcass.
2. Season shredded chicken with taco seasoning.
3. Heat in a skillet with a bit of stock to keep moist.
4. Serve in warm tortillas with toppings.

9. Top a Homemade Pizza

Who doesn’t love pizza night?

Ingredients:

• Pizza dough (homemade or store-bought)
• Tomato sauce
• Mozzarella cheese
• Shredded chicken
• Vegetables of choice

Instructions:

1. Make stock with carcass.
2. Stretch dough and top with sauce, cheese, chicken, and vegetables.
3. Bake according to dough instructions until crispy.

This is such a fun way to transform leftovers into something completely different!

10. Prepare Chicken Fried Rice

One of my personal favorites for using smaller amounts of leftover chicken:

Ingredients:

• 3 cups cooked rice (day-old works best)
• 1 cup shredded chicken
• 2 eggs, beaten
• 1/2 cup mixed vegetables (peas, carrots, corn)
• 2 tablespoons sesame oil
• 3 tablespoons soy sauce
• 1 teaspoon ginger, minced
• 2 cloves garlic, minced

Instructions:

1. Heat oil in a large skillet or wok.
2. Add garlic and ginger, cook until fragrant.
3. Add vegetables and cook until tender.
4. Push everything to one side and scramble eggs in empty space.
5. Add rice and chicken, toss with soy sauce.
6. Cook until everything is hot and well combined.

Storage Tips for Chicken Carcass

If you’re not ready to use your chicken carcass immediately:

• Store in refrigerator for up to 3 days in an airtight container
• Freeze for up to 6 months in a freezer bag
• You can collect multiple carcasses in the freezer until you have enough for a big batch of stock

Health Benefits of Using Chicken Carcass

Making stock or bone broth from chicken carcasses isn’t just economical—it’s super healthy too:

• Rich in collagen for skin, joint, and gut health
• Contains minerals like calcium, magnesium, and phosphorus
• Provides amino acids that support immune function
• Easier to digest than many other protein sources
• Contains compounds that may reduce inflammation

Now you know that throwing away a chicken carcass is basically tossing money and nutrition in the trash! From simple stock to elaborate meals, there are countless ways to transform those bones into delicious dishes.

My personal favorite is the slow cooker chicken soup—I start it in the morning after a roast chicken dinner, and by evening, we have a completely new meal that tastes like I spent hours in the kitchen.

What’s your favorite way to use chicken carcass? I’d love to hear your creative ideas in the comments!

Happy cooking,
Robby

P.S. Don’t forget that you can also use turkey carcasses the same way after Thanksgiving or Christmas. The larger bones make an even richer stock!

Use a rotisserie chicken carcass to make rich chicken stock or bone broth by simmering the carcass, skin, and any remaining meat with vegetables like carrots, celery, and onions, along with herbs and spices, in water. Strain the solids after simmering, and then use the flavorful liquid for soups, stews, risottos, or sauces.