There’s nothing worse than thin, flavorless chicken stock—thankfully, this recipe guarantees the opposite. Roasting the chicken parts first deepens the flavor, while a long, slow simmer with vegetables and herbs creates a rich, golden stock you’ll want to use in everything. Keep it on hand for soups, stews, gravies, stuffing, or even to replace water in rice and polenta. Pro tip: save leftover chicken carcasses or bones in the freezer, then add them to the pot for an even heartier result.
INGREDIENTS:
6-7 lbs. chicken backs, necks, or wing tips, cut up
Olive oil, salt, and pepper
2 large onions, chopped coarsely
4 carrots, chopped into 1-inch chunks
1 turnip, cut into chunks
2 celery stalks and leaves, chopped
2 leeks and tops, chopped
5 garlic cloves
1 bay leaf
8 sprigs Italian parsley
4 thyme sprigs
1 teaspoon turmeric
1 teaspoon poultry seasoning
1 tablespoon salt
1-gallon cold water
METHOD:
Preheat oven to 425°F. Spread chicken parts in a roasting pan, drizzle with olive oil, season lightly with salt and pepper, and roast until golden brown, about 35–40 minutes.
Transfer roasted chicken, pan juices, and any saved bones from the freezer into a large stockpot. Add vegetables, herbs, seasonings, and enough cold water (about 1 gallon) to cover.
Bring to a boil over high heat. Reduce to a gentle simmer, cover loosely, and cook for 3–4 hours.
Set the pot in a cold-water bath in the sink and stir occasionally until cooled. Strain through a fine mesh strainer into another container.
Chill covered until cold, then lift off the hardened fat layer. Save it for cooking or discard.
CHEF NOTES:
- Swap part of the water for prepared chicken stock for an even richer flavor.
- Roast one of the onions and extra garlic with the chicken for added sweetness.
- Substitute turkey parts and bones, plus a sprig of sage, for a holiday variation.
