Roasted Chicken Stock
Prep time: 
Cook time: 
Total time: 
Serves: about 14 cups
Adapted from Cooking Light.
  • 3 carrots, cut into 2-inch-thick pieces
  • 3 celery stalks, cut into 2-inch-thick pieces
  • 2 medium onions, peeled and quartered
  • 1 whole chicken, cut into pieces
  • 1/2 teaspoon black peppercorns
  • 6 parsley sprigs
  • 5 thyme sprigs
  • 2 bay leaves
  • 4 quarts/liters cold water, divided
  1. Preheat oven to 400° F/200° C.
  2. Arrange the carrots, celery, and onion in the bottom of a broiler or roasting pan, and top with chicken pieces. Bake in the preheated oven for 1-1/2 hours, turning the chicken once every 30 minutes. The chicken will be crispy and brown.
  3. Transfer the vegetables and chicken from broiler pan to the stockpot, and add the peppercorns, parsley, thyme, and bay leaves. Carefully discard the drippings from broiler pan, leaving browned bits (fond). Place the broiler pan on a stovetop and add 1 quart/liter of water. Bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes, scraping the bottom to loosen the browned bits.
  4. Pour the contents of broiler pan into the stockpot. Add the remaining 3 quarts/liters of water, and bring to a boil over medium-high heat. Reduce heat, and simmer for 1-1/2 hours. Strain the stock through a fine sieve into a large bowl. Reserve the chicken meat for another use, and discard the remaining solids. Cover and chill the stock for 8 hours. Skim the solidified fat from surface of broth, and discard.
More Information

large roasting pan
8-quart stock pot with lid
fine mesh sieve
large bowl

Recipe Notes:

I modified the ingredients to fit with I keep on hand in the kitchen: omitted fennel and used extra celery and onions.

I freeze this stock in quart containers and use it in soups and stews. Frozen stock will keep for several months.
Recipe by Andrea Meyers at