Homemade Roasted Chicken Stock Recipe (Bone Broth)

Learn how easy it is to make a homemade chicken stock that will help enhance the flavor of all of your soups and sauces.

In the restaurant industry, chicken stock is used is so many different recipes that it’s seriously one of the most coveted things in the kitchen.

From risotto, to heating up vegetables, to sauces, and of course making delicious soups, chicken stock is a must have in any kitchen, and it’s incredibly easy to make.

Ingredients for this recipe:

• 5 pounds chicken bones
• 4 roughly chopped medium size onions
• 4 roughly chopped carrots
• 1 roughly chopped bunch of celery
• 2 roughly chopped leeks
• 2 cups each button and cremini mushrooms
• 6-8 garlic cloves
• ¼ cup olive oil
• 10-15 sprigs of fresh thyme
• 1 bunch Italian flat leaf parsley
• 3-4 bay leaves
• 15-20 peppercorns

Serves 40

Prep Time: 10 minutes

Cook Time: 5 hours

Procedures:

Preheat the oven to 425°.
1. Add the chicken, onions, carrots, celery, leeks, mushrooms and garlic to a large roasting pan or 2 roasting pans.
2. Evenly drizzle the oil over the ingredients and mix until coated.
3. Roast in the oven at 425° for 45-60 minutes or until lightly browned.
4. Transfer the ingredients to a very large stock pot and place on the cooktop.
5. Add in the thyme, parsley, bay leaves and peppercorns and fill it up with water until the ingredients in the pot have been covered by 6 inches.
6. Simmer on low heat for 4-6 hours while skimming the impurities off of the top every 45 minutes or so.
7. Strain completely and reuse the bones and veggies for a remouillage or discard.
8. Cool the stock completely and store.

CHEF NOTES:

• There is no comparison of homemade chicken stock to store bought, it is significantly more flavorful!
• Do not use bell peppers, spicy peppers, tomatoes, vegetables from the radish family or any overly strong flavored vegetables.
• If you’re making a lot of stock be sure to use a couple different pans so that they can all get roasted.
• It is said that chicken stock cannot extract much more flavor past the 6 hour mark.

[snwbrdbum]

To all you people watching this who have never had Chef curse you out for throwing away veggie scraps...

Listen to this man, because he clearly knows what he's talking about. This is the kindest way you'll ever learn this crucial information.

[conquestcooks]

Thank you so much for sharing this recipe!! I use Chicken Broth pretty much everyday in one form or another...always store bought. After a month of being home with my family and cooking three meals a day, I found myself with lots of chicken and vegetable trimmings. This was so easy to pull off, and the difference in taste vs. what I usually use is not even comparable!! I’m very excited to portion this out and freeze for future use. Not to mention how gratifying it is to create something so wonderful in such quantities, from what were essentially “Scraps”! Definitely will be making this in rotation!! Thanks again!!

[anthonygounis]

I tried this recipe last week and it was amazing! I also added some chili flakes while roasting the vegetables, which gave a nice kick to the stock. I will definitely be redoing this. Thank you!

[roseym]

I’m making this recipe now. So far so good!

[NinaNinaNB]

This is wonderful Billy, thank you so much!!! Love, love, love this 💟 This channel and your content are getting better and better. I appreciate your hard work and dedication so much. Thanks Chef 🙏

[matsgefvert]

Wonderful instruction. Tried it and it is brilliant. Why do you advice not to ever boil the stock? Does the higher heat effect the produce in a negative manner?

[lindaparker]

Healthy & oh so full of Deliciousness !

[mary-jeanslaughter]

Awesome!!! My Mom always taught me to freeze the "carcus" of our turkeys and chickens. She taught me to make a more simplified version of this!!! 🤗 I am for sure gonna share this method with her! 👍 Another solid winner Chef! Thanks so much for teaching practical skills!!!

[synthiacathcart]

I learn so much from you. I recommend your channel to friends and look forward to each video. Thank you, Thank you.

[ninortachabo]

Great recipe!! Is it possible to do the simmering in a slow cooker?

[PhoenixAnthem]

This is how I make mine too. I love the taste all of the veggies make the chicken broth.

[davidsmith]

thanks been freezing my extra chicken parts bet this will be incredible stock

[jkl]

This looks great, thank you. I put habaneros in my stock, the Wifeager and I love it hot. 🥘♥️

[dflenn]

Looks like the stock would be great beginnings for Pho or Ramen!

[justinsummers]

Chef Billy Parisi, I am a long time fan, first time commenter. I want to say thank you for all of your knowledgeable insight. This video is a primary example of the passion that you express in both mind and your culinary skills, when you prep and prepare each dish you make. You have a deep love of cooking and the passion shows, in every ingredient you use (i.e. how your introspect reminded us all on using every part of the animal you cook, to feed those we care about/love). You actually embody the chefs I've seen, whose love of cooking (whether at home or professionally) is shared amongst a wider audience, who wants to learn how to develop their skills in the kitchen. Keep up the great work!

[michy]

Chef Billy-I wanted to make chicken soup but I wanted to roast the chicken first. Would I follow this recipe but use a whole chicken instead (and add salt to the soup)? I didn't see a chicken soup recipe here on your YT page. Thank you so much.

[magicalmystery]

Hell, I use Costco’s rotisserie chicken for stock. It’s perfect and you can’t beat the price!

[sylviarowlands]

Very much enjoyed your description of the simmer!!😂 🏴󠁧󠁢󠁷󠁬󠁳󠁿

[monicar]

Love this - a few questions for you: How do you best store the chicken stock and how long does it last? If you already have a cooked chicken carcass (e.g. from a roasted whole chicken), would you roast the carcass again? Thanks so much!

[meemoua]

I'm making this as I type. Its currently 10:17 pm and I have 3.5 hours to go. Anyhow, my house smells amazing! Smells like Thanksgiving dinner. Hopefully I make the broth right since this is my first attempt at making my own. As for the bones and veggies...I'll eat the cartilage off the chicken bones before throwing them away.