Have you ever roasted a delicious chicken, enjoyed your meal, and then stared at the leftover carcass wondering, “How long can I keep this before making soup?” Trust me, I’ve been there too! As someone who hates food waste but also values food safety, I wanted to share everything I’ve learned about storing chicken carcasses before turning them into liquid gold (aka homemade stock).
The Short Answer: Refrigerator vs. Freezer Storage
Let’s cut to the chase:
- In the refrigerator: You can safely keep a chicken carcass for 3-4 days
- In the freezer: You can keep it for 4-6 months before quality starts to decline
But there’s a lot more to consider if you want to make the best soup possible!
Refrigerator Storage: What You Need to Know
When I store chicken carcasses in my fridge, I always follow these guidelines to ensure they stay fresh:
Proper Storage Technique
- Let the carcass cool completely after cooking
- Place it in an airtight container or zip-top bag
- Store in the coldest part of your refrigerator (usually the bottom shelf)
- Use within 3-4 days
I learned from experience that 40 hours in the refrigerator is totally fine One time, I quartered a chicken and immediately put the carcass in a zip-top bag in the bottom of my fridge When I made stock about two days later, it turned out perfect.
How to Tell If It’s Still Good
Your nose knows! If your chicken carcass has gone bad, you’ll notice:
- A strong, unpleasant odor (beyond the normal chicken smell)
- Slimy texture
- Unusual discoloration
When in doubt, I always follow the rule: “When in doubt, throw it out!” Food poisoning ain’t worth the risk, folks.
Freezer Storage: The Better Long-Term Option
If you’re not planning to make stock within a few days, freezing is your best friend. Here’s what I’ve learned about freezing chicken carcasses:
Freezing Tips for Best Results
- Wrap the carcass tightly in plastic wrap or aluminum foil
- Place in a freezer-safe zip-top bag, squeezing out as much air as possible
- Label with the date (super important!)
- Store in the coldest part of your freezer
One cool trick I learned from a chef friend – you can collect multiple carcasses in your freezer until you have enough to make a big batch of stock! I often wait until I have 2-3 carcasses, plus some extra veggie scraps, before having a big stock-making afternoon.
Thawing Before Making Stock
When you’re ready to make stock from a frozen carcass, you have two options:
- Slow thaw: Transfer from freezer to refrigerator and allow to thaw overnight
- Direct use: You can actually put the frozen carcass directly into your stock pot!
I usually go with option #2 because I’m impatient and honestly, it works just fine Just add a little extra cooking time
Making Amazing Stock From Your Chicken Carcass
Now that we know how long we can keep that carcass, let’s talk about turning it into amazing soup!
Basic Chicken Stock Recipe
Ingredients:
- 1 chicken carcass
- 1 onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- Optional herbs: thyme, parsley, rosemary
- Cold water
Instructions:
- Place the chicken carcass in a large stockpot
- Add vegetables, herbs, and spices
- Cover everything with cold water
- Bring to a brief boil, then reduce to the lowest possible simmer
- Simmer for 3-8 hours (the longer, the more flavorful!)
- Strain through a fine-mesh strainer
- Cool completely before storing
Pro Tips for Better Stock
Over the years, I’ve picked up some tricks that really elevate homemade chicken stock:
- Roast the carcass first if it wasn’t already roasted – about 20-30 minutes at 400°F
- Add a splash of vinegar or lemon juice to help extract minerals from the bones
- Simmer, don’t boil – a gentle simmer gives clearer, more flavorful stock
- Skim the scum that rises to the surface during the first hour of simmering
- Don’t add salt until you’re using the stock in a recipe
Troubleshooting Common Stock Issues
Even experienced cooks run into problems sometimes! Here are solutions to common stock-making issues:
Cloudy Stock
If your stock turns out cloudy, don’t worry—it’s still perfectly safe to eat! This usually happens when the stock boils too vigorously or isn’t skimmed properly. Next time, keep it at a very gentle simmer.
Bland Stock
If your stock lacks flavor, try:
- Roasting the carcass first
- Adding more vegetables
- Simmering longer
- Reducing the finished stock to concentrate flavors
- Adding a small amount of salt to enhance flavor
Fatty Stock
That layer of fat on top is totally normal! You can:
- Skim it off for a leaner stock
- Leave it on during storage (it helps prevent oxidation)
- Remove it after refrigeration when it hardens
Storing Your Finished Stock
Once you’ve made your liquid gold, proper storage is crucial:
- Refrigerator: Store for up to 3-4 days
- Freezer: Store for up to 3-6 months
I like to freeze stock in different portions – some in ice cube trays for when I need just a little, and some in larger containers for soup bases.
FAQs About Chicken Carcasses and Stock
Can I use a rotisserie chicken carcass?
Absolutely! Rotisserie chicken carcasses make FANTASTIC stock because they’re already well-seasoned and roasted. Just remove any string or packaging materials before using.
What if I don’t have all the traditional vegetables?
Don’t stress! While the classic mirepoix (onion, carrot, celery) makes great stock, you can use whatever you have. Leeks, parsnips, and even veggie scraps from your meal prep work fine.
Can I use a pressure cooker or Instant Pot?
YES! This is a game-changer if you’re short on time. A pressure cooker can reduce the simmering time to 1-2 hours with similar results. I’ve started doing this more often since I got my Instant Pot.
Is it ok if my stock gels in the refrigerator?
That gel is a GOOD thing! It means you extracted plenty of collagen from the bones, which gives your soup a wonderful mouthfeel and added nutritional benefits.
What can I do with the vegetables after straining?
Honestly, they’ve given most of their flavor to the stock. I usually compost mine, but some people like to puree them into a soup base.
Beyond Basic Chicken Soup
Once you’ve mastered the art of chicken stock, the culinary possibilities are endless! Here are some of my favorite ways to use homemade stock:
- Classic chicken noodle soup
- Chicken and rice soup
- Chicken pot pie filling
- Risotto base
- Cooking liquid for grains
- Gravy starter
The Environmental Impact
Making stock from chicken carcasses isn’t just delicious—it’s environmentally responsible! Food waste is a huge problem, and utilizing every part of the chicken is a small but meaningful way to reduce your environmental footprint.
Plus, homemade stock means fewer store-bought cartons or cans, which further reduces packaging waste. It’s a win-win!
A Final Word on Chicken Carcass Soup
The humble chicken carcass is truly a culinary treasure that too many people toss away. With proper storage and a little simmering time, you can transform this “waste” into the foundation of countless delicious meals.
Remember, you can keep that chicken carcass in the fridge for 3-4 days or freeze it for 4-6 months before making your stock. And if you’re ever in doubt about its freshness, let your nose guide you—when it smells off, it’s time to let it go.
Do you have any special tips or tricks for making chicken stock? I’d love to hear them! Drop them in the comments below and let’s share our soup-making wisdom.
Ingredients for rotisserie chicken broth:
- Leftover rotisserie chicken carcass -and any residual drippings or gelatinous goo.
- Carrots—You don’t need to peel or dice them. Just give the carrots a rough chop.
- Celery – You can use all parts of the celery right up to the leaves.
- Onion – I use yellow onions, but you can also use red or white onions.
- Parsley – No need to chop, just toss in a few stems.
- Dried Bay Leaves – have a mentholated aroma, but don’t worry, the chicken broth won’t taste like Vick’s.
- Whole Peppercorns – Seasons the chicken broth without overpowering.
- Fresh, Cold Water – enough to cover the chicken carcass.
Rotisserie chicken stock FAQ’s
It lasts for up to two weeks (maybe more). Honestly, I’ve always used it within a week of making it.
Yes, but this recipe doesn’t make an excessive amount of broth, so there’s no reason to can it.
Yes. This stock freezes well. You can freeze it in plastic containers or ice cube trays. (Transfer cubes to a zip-top bag when set and keep them for up to 3 months).
Yes. Chicken stock/broth is gluten free.
Yes. I use Costco rotisserie chickens to make this bone broth all the time! I like them because the chickens are big and come in plastic containers holding drippings that can be added back to the stock. Those drippings add flavor, body, and a velvety mouth feel to your chicken stock.
Yes – so long as that chicken was kept well-wrapped in the refrigerator. Additionally, if you don’t have time to immediately make chicken broth from the carcass, it can be frozen until you’re ready.
