This gluten free chicken stock recipe makes the best homemade stock. Using a pre-cooked chicken carcass, either from a rotisserie chicken or one you’ve cooked on your own, it combines simple ingredients into a flavorful broth. Perfect for soups or just to sip on, it also keeps in the freezer for you to enjoy months later!
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Whether you’re getting a rotisserie chicken or cooking your own, you’re going to want to hang onto the carcass.
That might sound odd, but making your own chicken stock is actually pretty easy and way better than anything you buy from the store.
Plus when you make it yourself, you know it’s guaranteed to be gluten free.
I’ve written a ton of tips and tricks to help you along the way, and while it may take awhile for the stock to simmer it is truly not hard to do. Let’s get to it!
Grab these ingredients
(Note: the full ingredients list, including measurements, is provided in the recipe card at the bottom of this post.)
- Chicken carcass – make sure you’re using a carcass from a pre-cooked chicken, like a rotisserie chicken or my spatchcock smoked chicken. This is going to add extra flavor to your stock and is a vital step. If you buy a rotisserie chicken, read the ingredients to make sure it’s gluten free. Also, use both the bones and the skin as both will contribute to the flavor of the broth.
- Onion and shallot – I like to use both to give slightly different flavors, but you can omit the shallot if you don’t have one.
- Carrots – this recipe calls for baby carrots because that’s typically what I have in my fridge and this way you don’t have to cut them up. If you have large carrots that’s fine, you’ll just want to cut them down into 2- to 3-inch pieces.
- Celery – any part of the celery works here, stalks and leaves.
- Mushrooms – to get the most flavor, use a more flavorful mushroom, like shiitake. This recipe calls for the stems of the mushroom only, saving the tops for a different recipe (like this turkey and rice soup), but you could also just use a handful of whole mushrooms if it’s easier (and is what’s pictured above).
- Herbs – fresh thyme and a dried bay leaf. Fresh thyme is best as you can use the whole stem, which is easier to remove once the stock is done cooking.
- Kosher salt – I use Diamond Crystal kosher salt as it is less salty by weight than other brands. This gives you a little more control when salting your foods. If you have a different brand of kosher salt you may want to use slightly less than the recipe recommends.
- Water – you don’t need filtered water, just regular tap water is fine.
Chicken broth vs chicken stock
What’s the difference between chicken broth and chicken stock? They’re very similar, but it boils down to this:
- chicken stock is made using the bones of the chicken;
- chicken broth is made using the meat of the chicken.
You can use easily substitute one for the other, and in this post they are referred to interchangeably.
How to make gluten free chicken broth
(Note: please see the recipe card at the end of this post for the complete written instructions.)