A blast of authentic Asian flavors will make you question if you really ever need…
Roasted Chicken Stock
Making homemade chicken stock is by far the easiest way to get as much as you can out of a few ingredients. And it’s the best for kickstarting more recipes!
I absolutely LOVE making my own homemade chicken stock! I feel like I am being super resourceful and rustic in my own kitchen. My family always made turkey stock after Thanksgiving and I’ve learned that this is actually why all the post holiday soups taste a bit more rich and comforting. The secret is homemade.

The coolest part about this recipe is that it makes something so soothing and delicious with a lot of the ingredients you would otherwise place in the trash (try not to take that the wrong way). It’s such a creative way to clean out your fridge and have your leftover scraps actually work for you.
I think the thing that’s best to know about homemade chicken stock is that it’s almost foolproof. If you plan your ratios well then you’re guaranteed the perfect base to almost any soup, stew or sauce.

Chicken stock (broth or bouillon) is also used in so many recipes – there is a slight difference between the names because stock is primary extracting from the animal bone. I feel that stock has a deep, rich flavor that some broths may not have. Here are some of the recipes in which you can incorporate this stock:
- Chicken Tortilla soup
- Turkey Chili
- Sausage, Kale & Cauliflower soup
- Any non vegetarian or vegan recipe that requires broth
Ingredients
- 4 pounds chicken thighs bone-in, skin-on
- 2 tablespoons olive oil extra virgin
- 1 ½ tablespoon salt divided
- 1 ½ tablespoon pepper divided
- 1 ½ teaspoon italian seasoning (basil, thyme, oregano, marjoram), divided
- 1 ½ teaspoon garlic powder divided
- 16 cups water
- 2-4 celery stocks whole
- 2-4 medium carrots whole
- 2 heads garlic halved
- 2 small onions cubed, skins, all parts
- 1 tablespoon oregano
- 1 tablespoon onion powder
- 1 bundle fresh herb blend (rosemary, thyme, terragon, parsley)
Instructions
For the Chicken
- Preheat oven to 375°. Prepare a roasting pan with a rack. Or use a baking sheet (top with wire rack if possible)
- Heat a cast iron pan or a large frying pan with olive oil on medium-high heat for 1 minute. Evenly season the entire pack of chicken thighs, both sides, with one teaspoon of salt, one teaspoon of pepper, one teaspoon of italian seasoning, and one teaspoon of garlic powder.
- Add 3-4 pieces of chicken skin side down in the pan. Cook for 4-6 minutes on each side until the skin renders down and becomes golden brown in color. This should be done in batches to prevent steaming. Place all of the cooked chicken in a roasting pan or baking sheet.
- Bake for another 10-15 minutes in the over. Remove and let cool for 30-40 minutes.
For the Stock
- In a a large 6 qt. or larger slowcooker add water, carrots, celery, garlic, onion, oregano, onion powder, salt and pepper.
- Pull apart all the chicken adding all bones and only half the skin to the slowcooker. Save chicken meat for another use. Cook on high for 6-8 hours.
- When done, remove and drain liquid through a colander from the slow cooker into a large serving bowl. Discard all the bones and vegetable scraps from the slow cooker.
- Using another large bowl, strain stock through a sieve into the other bowl. Allow the stock to completele cool before storing in airtight containers for the fridge or freezer.
Notes
- Use this recipe in almost every non vegan-vegetarian soup. It’s also great to help in tomato sauces where you may need to loosen the sauce. I have also boiled potstickers with the stock as well for a touch more flavor.
- And if your are cold and feeling somewhat under the weather, it’s perfect for sipping from a mug!
Nutrition
