Smoked Chicken Stock

Smoked Chicken Stock

Now that you’ve taken the time to smoke a whole¬†roaster¬†chicken, you should reward yourself with this simple, yet tasty chicken stock.


  • 1 chicken carcass (see our Smoked Roaster Chicken recipe)
  • 2 carrots, peeled and rough chopped
  • 4 celery stalks, chopped
  • 1 large onion, quartered
  • 3-4 quarts of water


  1. Place the chicken carcass and all the vegetables into an oven-proof stockpot (one that is completely metal will work).
  2. Add enough water to cover the carcass.
  3. Bring to a boil on the stove top.
  4. Reduce the heat to a simmer and allow to cook for 4 hours.
  5. Remove from the heat and allow to cool completely (overnight).
  6. Strain the stock through a cheesecloth and refrigerate.
  7. Once it has cooled completely in the fridge a thin layer of fat may develop on top. Carefully scoop this off and discard.

The stock that you’re left with will have a delightful smoky flavor. It is perfect for any recipe that calls for stock, and can be used as a substitue for wine or water in other soup or sauce recipes. Your imagination is the limit here.