This post may contain affiliate links. Please read our disclosure policy.
Table of Contents
If you’ve never made your own chicken stock before, this recipe will show you just how easy — and rewarding — it can be. Roasting the chicken and vegetables first gives the stock a rich golden color and deep flavor that’s hard to get from store-bought cartons. It’s the perfect base for soups, sauces, gravies, and all your comfort food favorites.
Ingredients
- 4 chicken leg quarters (about 3½–4 lb / 1.6–1.8 kg)
- 4 carrots, cut into large chunks
- 2–3 celery stalks, cut into large chunks
- 1 large onion, quartered (leave skin on for deeper color, optional)
- 1 head garlic, halved crosswise (or 6 cloves, smashed)
- 2–3 Tbsp olive oil
- 1–1½ tsp kosher salt for roasting (plus more to taste later)
- 2 bay leaves
- 8–10 whole black peppercorns
- 3–4 sprigs thyme or a handful of parsley stems
- 4–5 quarts (16–20 cups) water — enough to cover by 1–2 inches
- Optional: a splash of dry white wine for deglazing the pan, and 1–2 tsp tomato paste rubbed on the onions/carrots for extra richness
Directions
1. Preheat the oven
425°F / 220°C (or 400°F if using convection or your pans run hot).
2. Prep & season
On a large rimmed sheet pan, add the carrots, celery, onion, and garlic. Nestle in the chicken leg quarters. Drizzle with olive oil and season lightly with salt (and pepper if you like). Toss the vegetables to coat, then spread everything in a single layer.
3. Roast
Roast 35–45 minutes, flipping the chicken and stirring the vegetables halfway through, until everything is deeply golden and caramelized.
If things start to darken too quickly, lower the oven to 400°F or tent loosely with foil.
4. Transfer to the pot
Move the roasted chicken and vegetables to a large 8-quart stockpot. Pour 1–2 cups of hot water (or wine + water) onto the sheet pan, scrape up all the browned bits, and add this liquid to the pot.
5. Add aromatics & water
Add bay leaves, peppercorns, and thyme or parsley. Pour in cold water until the contents are covered by 1–2 inches.
6. Bring to a gentle simmer
Warm the pot over medium heat until it just reaches a simmer — not a rolling boil. Skim off any foam or fat that rises, and maintain a gentle simmer for 2–3 hours.
Optional: After about 45–60 minutes, remove the leg quarters, let them cool slightly, pick off the meat to save for soup or sandwiches, and return the bones and skin to the pot.
7. Strain
Remove the large solids with tongs, then strain the stock through a fine-mesh strainer (lined with cheesecloth for extra clarity) into a clean pot or large bowl.
8. Chill & de-fat
Cool the stock quickly in an ice bath, then refrigerate. Once cold, lift off the solidified fat cap. Only season with salt when you’re ready to use the stock — this keeps it versatile for any dish.
Why Roast First?
Roasting builds rich, caramelized flavor through the Maillard reaction — those golden brown bits on the chicken and vegetables give your stock a deeper color and a naturally sweet, savory taste. Deglazing the pan ensures none of that flavor goes to waste.
Serving Suggestions
- Thanksgiving Gravy: Use this as your base for silky, flavorful gravy.
- Soups & Stews: Perfect for chicken noodle, gumbo, or creamy chowders.
- Rice & Grain Dishes: Cook your rice, quinoa, or farro in this stock for an instant flavor upgrade.
- Pan Sauces: After searing meat, deglaze the pan with a ladle of stock for a quick, flavorful sauce.
Variations
- Vegetable Stock: Skip the chicken, double the vegetables, and add a tomato or mushroom for extra depth.
- Smoky Stock: Use smoked chicken or toss in a small piece of smoked turkey neck or ham hock.
- Instant Pot Method: Roast the ingredients first, then pressure cook on high for 45 minutes with a natural release.
- Freezer Cubes: Freeze cooled stock in ice cube trays — perfect for adding quick hits of flavor to sauces or rice dishes.
Chicken Stock (from Leg Quarters)
Ingredients
- 4 chicken leg quarters about 3½–4 lb / 1.6–1.8 kg
- 4 carrots cut into large chunks
- 2 –3 celery stalks cut into large chunks
- 1 large onion quartered (leave skin on for deeper color, optional)
- 1 head garlic halved crosswise (or 6 cloves, smashed)
- 2 –3 Tbsp olive oil
- 1 –1½ tsp kosher salt for roasting plus more to taste later
- 2 bay leaves
- 8 –10 whole black peppercorns
- 3 –4 sprigs thyme or a handful of parsley stems
- 4 –5 quarts 16–20 cups water — enough to cover by 1–2 inches
- Optional Splash of dry white wine for deglazing the pan
- Optional 1–2 tsp tomato paste rubbed on onions/carrots for extra depth
Instructions
- Set oven to 425°F / 220°C (or 400°F if using convection or your pans run hot).
- Arrange carrots, celery, onion, and garlic on a large rimmed sheet pan. Nestle in chicken leg quarters, drizzle with olive oil, and season lightly with salt. Toss vegetables to coat and spread in a single layer.
- Roast 35–45 minutes, flipping halfway, until chicken skin is golden and vegetables are browned.
- Tip: If things darken too quickly, reduce heat to 400°F or tent with foil.
- Move roasted ingredients to a large 8-quart stockpot. Deglaze the roasting pan with 1–2 cups hot water (or wine + water), scraping up brown bits, and add this liquid to the pot.
- Add bay leaves, peppercorns, and herbs. Pour in enough cold water to cover by 1–2 inches.
- Bring to a gentle simmer over medium heat — avoid boiling. Skim off foam and fat as needed. Simmer 2–3 hours, uncovered.
- Optional: After 45–60 minutes, remove chicken, pick off the meat to save for soup, and return bones and skin to continue simmering.
- Remove large solids with tongs, then pour stock through a fine-mesh strainer (lined with cheesecloth for clarity) into a clean pot or bowl.
- Cool quickly in an ice bath, then refrigerate. Once chilled, remove the solidified fat layer. Season with salt when using.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment below!
