Smoked Chicken Broth

by Kevin H. on May 24, 2012 · 3 comments

Welcome to a new section at Extraordinary BBQ:  Leftovers!  More specifically, BBQ Leftovers.  I light my grill at least 3 times per week in warm weather.  I always make too much.  My wife loves to cook and is extremely talented.  See where I’m going with this? 

It’s the perfect storm. 

And you get to be the benefactors!

We’re going to post a new leftover recipe every single Thursday for…well…a long time.  Because my wife has a LOT of recipes.  So with that, here is the first one for you.  It’s crazy easy and basic.  Surely you’ve tried my Smoked Whole Chicken recipe by now, right?  You’re silly if you haven’t.  Go do it this weekend, and when you’re done, you’ll have something to do the next day.

Were you going to throw that wonderful smoked chicken carcass away?  Are you nuts?  Do you have any idea how much flavor resides in there, waiting to be used?  Here is a delicious and economical use of your trash.

This is an extremely rich and flavorful broth.  Significantly better than anything you can buy.  Freeze into whatever quantities you prefer – we usually divide into sandwich Ziploc bags and freeze.

This broth can be used for a variety of soups, a base in rice instead of water, and anytime a recipe calls for chicken broth.  I will also use this as part of an injection for future chickens. It’s absolutely fantastic – injects natural juices and a smoky flavor right into the meat.

And you were going to throw it away.  For shame.

Smoked Chicken Broth

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Smoked Chicken Broth


  • The remains of your Smoked Chicken, including all the stuffing
  • 1 large onion, cut into big chunks
  • 3 carrots, chopped
  • 4 celery stalks, including the leafy top
  • 4 garlic cloves
  • Salt & Pepper to taste


  1. Throw all of the above together in a large stock pot, and fill with water until the carcass is covered.
  2. Simmer on low for at least an hour but for much longer if possible.
  3. Strain into a bowl, discard all of the above ingredients.


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{ 2 comments… read them below or add one }

Eric November 22, 2014 at 5:12 pm

This is a great idea! My wife and I make beef and bone broths but haven’t tried chicken like this. Would doing this in a CrockPot be just as good? Say, set on Low for a few hours. If so, would you want to stick to 1-2 hrs or would going longer (8-12 hrs) work better?


Kevin November 23, 2014 at 6:31 pm

Eric – I think the crockpot would work well – and either time frame would work. I’ve made a quick batch of broth before over just a few hours and think it still turned out great!


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