Homemade Restaurant-Quality Chicken Stock | CookOS

Homemade Restaurant-Quality Chicken Stock

Name: Homemade Restaurant-Quality Chicken Stock
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 12 servings
Ingredients: 4-5 lbs chicken scraps (carcasses, necks, wings, spines); 1 tbsp neutral oil; salt, to taste; 2 large onions; 3 carrots; 1 tbsp whole black peppercorns; 5 sprigs fresh thyme; 1 bunch fresh parsley; water, to cover

This homemade chicken stock builds deep, savory flavor through roasting bones and charring onions before simmering—a restaurant technique that transforms basic scraps into a rich, versatile base for soups and sauces.

🏷️Chicken stock 🏷️Homemade stock 🏷️Bone broth 🏷️Restaurant-style 🏷️Chicken Soup base

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Total

4h 10m

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

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Ingredients

4-5 lbs chicken scraps (carcasses, necks, wings, spines)
1 tbsp neutral oil
salt, to taste
2 large onions
3 carrots
1 tbsp whole black peppercorns
5 sprigs fresh thyme
1 bunch fresh parsley
water, to cover

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Instructions

1
Spread the chicken scraps in a single layer on a baking sheet.
2
Lightly drizzle with oil and season with salt.
3
Roast in a preheated 400°F (200°C) oven for 1 hour, until deeply browned.
4
Transfer the roasted chicken parts to a large stockpot.
5
Pour about a cup of boiling water onto the hot baking sheet and scrape up all the browned bits (fond) from the bottom.
6
Pour the deglazed liquid from the pan into the stockpot.
7
Add enough cold water to the pot to cover all the ingredients.
8
In a dry skillet over high heat, sear the halved onions cut-side down until they are blackened.
9
Add the seared onions, carrots, peppercorns, thyme, and parsley to the stockpot.
10
Bring the pot to a gentle simmer over low heat and cook for 3 hours. Do not boil.
11
Carefully strain the stock through a fine-mesh sieve into a large container, discarding the solids.
12
Allow the stock to cool, then portion into bags or containers and freeze for later use.

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Tips & Notes

Pro tips

Char onions directly over heat or in a dry pan until blackened on all sides—this caramelization is essential for depth and color.
Do not boil; maintain a gentle simmer to keep stock clear and prevent fat emulsification into a cloudy broth.
Strain through a fine-mesh sieve lined with cheesecloth for a clean, professional finish; allow solids to drain naturally without pressing.
Let stock cool to room temperature before refrigerating so fat solidifies on top and can be easily removed or reserved for cooking.

Substitutions

2 large onions → 2 medium onions + 1 leek (white and light green parts, adds sweetness)
5 sprigs fresh thyme → 1 tsp dried thyme or 2–3 bay leaves (use half the amount for dried herbs)
1 bunch fresh parsley → 3–4 parsley stems only (leaves can taste bitter when long-simmered; stems add subtle flavor)

Storage & make-ahead

Cool to room temperature, refrigerate up to 5 days in an airtight container, or freeze for up to 3 months in ice cube trays or freezer bags.

Equipment

large stockpot (8–12 quart minimum) · fine-mesh sieve or cheesecloth · kitchen thermometer (optional, for monitoring simmer)

Common Questions

Why roast the chicken bones before making stock?

Roasting develops complex flavors through the Maillard reaction, creating a darker, more savory stock than raw-bone versions. Charred onions add additional depth.

How long should chicken stock simmer?

Simmer for 3–6 hours. Longer simmering extracts more collagen and gelatin, creating a richer body and more pronounced chicken flavor.

Can I freeze homemade chicken stock?

Yes. Cool completely, then freeze in ice cube trays, containers, or bags for up to 3 months. Thaw in the refrigerator or reheat gently on the stovetop.

What's the difference between stock and broth?

Stock is made from bones and simmered long-term for body and gelatin; broth uses meat and cooks shorter for a lighter flavor. This recipe yields stock.