How much stock should I get out of one chicken carcass?

Cooking and Baking

Posted by S. Cornell, April 15, 2007 at 1:33 PM

I think I make a passably good chicken stock most of the time, but sometimes it seems like all I've made is chicken water. I'm sure it could be inconsistent because I just use whatever vegetables and aromatics I've got around at the moment, but sometimes I think I'm just impatient or expect to get too much stock out of one poor bird.

So I ask you: if I roast a 5-pound chicken and only use the bones to make stock, how much stock should I expect to end up with? I'm willing to simmer for hours and hours and hours, but should I keep adding water or what?

I know your answers would change if I were using a bunch of chicken feet or even simmering the whole bird and not just the bones, but what about those of us who've already eaten the good stuff off the bones? :)

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