Homemade chicken stock is so much tastier than canned or carton stocks. It takes a little time, but you can make a lot of it at once.


Recipe Summary

30 mins
2 hrs 15 mins
2 hrs 45 mins
12 cups


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C). Spray a large rimmed baking sheet with cooking spray.

  • Combine carrots, celery, onion, and garlic with 1 tablespoon olive oil in a bowl. Arrange mixture loosely onto the prepared sheet, making sure not to crowd, as the vegetables will then steam instead of roast.

  • Roast the vegetables in the preheated oven until browned and fragrant, 15 to 25 minutes.

  • While the vegetables are roasting, heat remaining oil in a large stockpot over medium-high heat. Brown chicken parts in the hot oil until golden but not burned, adding 1/4 cup water at a time as needed, allowing it to boil off as to have bits stuck on the bottom of pan, 7 to 10 minutes. Pour in 1 quart water.

  • Transfer roasted vegetables to the stockpot. Pour 1/2 cup water onto the baking sheet, scrape up any bits, and pour into the stockpot. Repeat if necessary.

  • Add thyme, salt, and pepper to the pot with 2 to 4 quarts of water, depending on the size of your pot. Reduce heat to low and let simmer for 2 to 3 hours. Taste and adjust seasoning.

  • Line a sieve with cheesecloth and strain broth into a large pot or bowl; broth should come out clear and golden. If not using immediately, let cool completely before pouring into Mason® jars and freezing until ready to use.

Cook's Note:

You can use chicken backs, necks, wings, etc. Using cooked parts is okay, but not as flavorful in the end.

Nutrition Facts

78 calories; protein 3.6g 7% DV; carbohydrates 5.8g 2% DV; fat 4.9g 8% DV; cholesterol 13.2mg 4% DV; sodium 58.6mg 2% DV. Full Nutrition

Reviews (1)

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Rating: 5 stars
This was excellent. A little time consuming but well worth it. Roasting the vegetables adds another depth of flavor for the richest most full-bodied stock you'll ever make. Give this one a try and I guarantee you won't be disappointed. Store bought doesn't even come close. My only regret is that I didn't make more. Read More