While everyone thinks their homemade chicken stock is the best, I can confidently say mine is on another level.

Chef once told me, “If you want your stock to taste like something, that something has to be in it.” Basically, if you’re just using bones, you’re missing out on the real chicken flavor. So, I go all out and use whole chickens, drumsticks, and wings to make my stock as rich as it is. The wings have everything you need to make collagen rich stock (the kind that solidifies when cold).

Chickens on a bed of vegetables for roasting for chicken stock

To get that rich, delicious chicken flavor that makes store-bought stock taste like water, I roast the chickens and wings/drumsticks until they’re almost falling apart. I toss them in the oven on a bed of onions, carrots, celery, and peppercorns, roasting at 350°F for about 2 to 3 hours. Yes, we’re nearly incinerating these chickens, but trust me, it’s worth it!

Two whole chickens placed in a roasting pan, surrounded by herbs and spices.

A roasting pan filled with chicken pieces, vegetables like celery and carrots, and fresh herbs, simmering in golden broth.

After roasting, I transfer everything into my biggest stock pot. You won’t believe how much liquid collects at the bottom of the roasting pan—this stuff is liquid gold, so make sure to scrape every last drop into your pot.

Next, I cover all those tasty bits with cold water until everything is submerged, or until my pot is full. I let it simmer on low for about 10 to 12 hours, or even longer if I can. Just remember, keep it at a gentle simmer; a rolling boil will break down the collagen and ruin that glorious, gelatinous stock we all want.

The end result is a stock that’s deep in color and packed with flavor. It might not be completely clear, but the taste is magical. It’s perfect for sauces, gravies, soups, and even just sipping with a squeeze of lemon juice—it feels like a warm hug in a cup.

A large container filled with brown liquid, measuring marks on the side, covered with plastic wrap, placed on a red checkered kitchen towel.

It took me a while to nail down my recipe and method, and honestly, I don’t measure things exactly. Cooking is all about feeling it out. After making something enough times, you just know what works.

Three large jars of chicken stock on a red and white towel

Homemade Chicken Stock

5 from 1 vote

Prep Time 40

Cook Time 3

Yield 10 servings

Ingredients

2 whole Chickens
10 Chicken Wings
10 Chicken Drumsticks
4 large Yellow Onions
2 heads Celery, Including Leaves
1 bunch Parsley
4 large Carrots
2 heads Garlic
3 tbsp Peppercorns

Instructions

Roasting

Preheat oven to 350℉.
Cut the onions into quarters, then slice each quarter in half.
4 large Yellow Onions
Smash each garlic clove with the side of a knife.
2 heads Garlic
Cut the heads of celery and carrots into 3-4inch chunks.
4 large Carrots
2 heads Celery
Put the onion, garlic, celery and carrots into a roasting pan.
Place the whole chickens, wings and drumsticks on top of the vegetables.
2 whole Chickens
10 Chicken Wings
10 Chicken Drumsticks
Cut the head off a bunch of parsley and place in the pan.
1 bunch Parsley
Sprinkle with the peppercorns.
3 tbsp Peppercorns
Roast for 3-4 hours or until the chicken skin appears to be golden. At this point, the meat should be overcooked, the bones brittle, and there should be a noticeably large amount of juices in the bottom of the pan.

Stock Simmering

Transfer everything to the roasting pan, including all juices, to a large stock pot.
Cover completely with cold water and add a few ice cubes.
Simmer for 10-12 hours.

Strain

In batches, using a slotted spoon, scoop all the solids to a colander in a large bowl. Press on each batch of solids to release the juices. Transfer the solids to another large bowl to allow any remaining juices to release.
Pour the excess juices back into the stock pot.
Using a fine mesh sieve, strain all of the stock.
Add to a very large container and transfer to the fridge to allow the chicken fat to rise and solidify. Rest overnight.

Fat Skimming

Once the stock has cooled completely in the fridge and the fat has solidified. Using a spoon, skim the fat off the top. You can keep this for other uses or discard.
Transfer the stock to a pot and bring to a simmer.
Pour the stock into your preferred vessel. I personally like deli soup containers as they are great for the freezer.
If your preference is to properly can your stock, you can do that now.

Notes

This recipe calls for raw chickens and it’s parts. If you prefer to use leftover bones you can do that, however this is my preferred method and I promise it is worth it. I was able to get about 8-9 liters of stock out of this batch. However, it all depends on the size of your stock pot. If you like your stock sweeter, add more carrots. We don’t love super sweet stock so I choose to use less carrots.

This stock will pop up in many of the recipes I’ll be sharing soon. I get that making it can be a bit pricey and time-consuming, so if you need to use store-bought stock, that’s totally fine! Just add at least a tablespoon of good-quality chicken bouillon for every 500ml of stock to boost the flavor.