Classic Homemade Chicken Stock
Cut used: Back chicken →
Prep
15 min
Cook
4 hrs
Total
4 hrs 15 min
Chicken backs are the unsung hero of the stockpot, loaded with collagen-rich bones and just enough meat and fat to build deep flavor without waste. Roasting the backs before simmering coaxes out a golden color and toasty depth that a plain simmer never achieves. This stock is worth batch-making and freezing, since it forms the backbone of countless other dishes.
What Ingredients Do You Need?
- 3-4 lbs Chicken backs and carcasses
- 2 Yellow onions, quartered (skin on)
- 3 Carrots, roughly chopped
- 3 Celery stalks, roughly chopped
- 1 Garlic head, halved
- 2 Bay leaves
- small bunch Fresh parsley stems
- 1 tsp Black peppercorns
- 4 quarts Cold water
How Do You Make Classic Homemade Chicken Stock?
- 1
Roast the backs
Spread the chicken backs on a sheet pan and roast at 425°F for 35-40 minutes until deeply browned, turning once, to build color and flavor.
- 2
Transfer to a stockpot
Move the roasted backs to a large stockpot, along with any browned drippings scraped from the pan.
- 3
Add water and aromatics
Cover with cold water, then add onions, carrots, celery, garlic, bay leaves, parsley stems, and peppercorns.
- 4
Bring to a bare simmer
Heat gently until small bubbles just begin to break the surface; never let it reach a rolling boil, which clouds the stock.
- 5
Skim and simmer
Skim off any foam and fat that rises to the top during the first 30 minutes, then let the stock simmer uncovered for 3.5-4 hours.
- 6
Strain
Strain the stock through a fine-mesh sieve lined with cheesecloth into a clean pot or containers, discarding the solids.
- 7
Cool and store
Cool the stock quickly in an ice bath, then refrigerate for up to 5 days or freeze in portions for up to 6 months.
What Are the Pro Tips for This Recipe?
- 💡 Roasting the backs first is the single biggest upgrade for depth of flavor over a plain white stock.
- 💡 Keep the simmer gentle; a hard boil emulsifies fat into the liquid and makes it cloudy.
- 💡 Save the picked meat from the backs after straining for soups or chicken salad.
- 💡 Skim the solidified fat cap off the chilled stock if you want a leaner base.
