Chicken Stock (from Leg Quarters)
This rich, golden homemade chicken stock starts with roasted leg quarters, aromatic vegetables, and fresh herbs. Roasting the ingredients first builds deep flavor and color, creating a versatile base for soups, sauces, gravies, and more. Once you make it from scratch, you’ll never go back to store-bought broth again!
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
Calories: 1444kcal | Carbohydrates: 39g | Protein: 98g | Fat: 99g | Saturated Fat: 26g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 41g | Trans Fat: 0.5g | Cholesterol: 566mg | Sodium: 686mg | Potassium: 2347mg | Fiber: 10g | Sugar: 17g | Vitamin A: 41588IU | Vitamin C: 26mg | Calcium: 194mg | Iron: 5mg