One-Pan Chicken Stock Recipe

Bold & Enthusiastic: I cannot overstate how thrilling it feels to turn a handful of leftover bones and sad-looking produce into liquid gold. If you like cozy smells that make the whole house sigh, this one-pan chicken stock will become your secret weapon. It’s simple, satisfying, and has that deep, savory aroma that makes everyone wander into the kitchen asking, “What’s cooking?” Trust me — roast those bones until they’re caramelized, then simmer low and slow, and you’ll end up with a rich, golden stock that tastes like a warm hug in a bowl.

Quick Facts

• Yield: Serves 8 (about 8 cups)
• Prep Time: 15 minutes
• Cook Time: 150 minutes
• Total Time: 165 minutes

Why This Recipe is Awesome

This recipe turns scraps into something spectacular — it’s economical, ridiculously fragrant, and so much more flavorful than store-bought. You get glossy, golden liquid with layered savory notes and a silky mouthfeel that makes soups, risottos, and sauces sing. It’s so easy even your most impatient friend can make it (seriously — set a timer and go read a book). Plus, roasting the bones first adds color and depth you can smell the minute you open the oven.

Ingredients

For the Main Dish:

• 2–3 lb chicken bones/carcass (backs, necks, wings, or a roasted carcass)
• 2 medium carrots, scrubbed and roughly chopped (peels fine)
• 2 medium onions, quartered (leave skins on for color if you like)
• 2 stalks celery, roughly chopped
• 6 garlic cloves, smashed
• 1 tbsp tomato paste (optional, boosts color and depth)
• 2 bay leaves
• 1 tbsp whole black peppercorns
• 4–6 sprigs fresh thyme or 1 tsp dried thyme
• 2–3 sprigs parsley (stems fine)
• 1 tsp kosher salt (adjust at the end)
• 10 cups cold water (enough to cover bones by about 1 inch)
• 1 tbsp vegetable oil (for roasting)

For the Sauce / Garnish (if applicable):

• Optional: a splash of sherry, squeeze of lemon, or chopped parsley when serving soups made with the stock.

How I Make It

Step 1:

Preheat the oven to 450°F. Toss the bones and chopped vegetables in a large rimmed sheet pan with 1 tbsp vegetable oil and a pinch of salt. Spread everything in a single layer so air can do its job. Slide the pan into the oven and roast until the bones and edges get a deep, nutty brown — about 30–40 minutes. You’ll smell that toasty, caramelized scent that basically screams “flavor.”

Step 2:

Transfer the hot bones and veggies into a heavy-bottomed stockpot (I use the same pan if it’s oven-safe; scrape the browned bits into the pot). Add the tomato paste and stir to pick up all the fond — this little move deepens the color. Pour in 10 cups cold water to cover by roughly an inch, then add the bay leaves, peppercorns, thyme, and parsley stems. Cold water helps draw collagen out of the bones slowly for a silky texture.

Step 3:

Bring the pot to a very gentle simmer over medium heat — you want small, lazy bubbles, not a furious boil. As it heats, skim any foam or scum that rises to the surface with a small strainer or spoon (it’ll look grayish). This step keeps the stock clear and bright. Turn the heat down so it barely twitches and simmer for 2 hours, uncovered or with a slight gap in the lid so steam can escape.

Step 4:

During the simmer you’ll get a soft, comforting bubbling sound and an increasingly rich aroma — like kitchen nostalgia in high definition. Taste near the end and adjust salt. Look for a rich golden color, and a mouth-coating texture that lingers slightly — that’s the collagen doing its thing. If you prefer a deeper flavor, simmer up to 3 hours, but watch liquid level and add a cup of water if it reduces too much.

Step 5:

When the stock sings to you, strain it through a fine-mesh sieve into a heatproof container. I press gently on the solids to extract every last drop. Let it cool to room temperature, then refrigerate overnight. Skim the solidified fat off the top if you want a leaner stock (I usually leave a small ring of fat for mouthfeel). Freeze in ice cube trays for single-cup or tablespoon portions.

Pro Tips

• Always start with cold water — it draws out collagen better than hot water.
• Keep the simmer gentle. A rolling boil breaks down clarity and makes a cloudy stock.
• Roast bones until they’re well browned but not burnt — that balance gives rich flavor without bitterness.
• Freeze stock in portions (1 cup or 2 tbsp cubes) so you always have a flavor booster on hand.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken bones for a leftover turkey carcass for a holiday-forward stock — it tastes richer and slightly gamier.
• Run out of bones? Make a fast vegetable stock with mushrooms, carrots, onions, celery, and a splash of soy sauce for umami (gluten-free options: use tamari).
• For a lighter stock, skip roasting and simmer bones with white wine and herbs (flavor becomes more delicate).
• Dairy-free/gluten-free: this stock stays naturally dairy-free and gluten-free as long as you avoid soy sauce or use tamari.

Variations & Tips

• Spicy: Add a small piece of ginger and a smashed chili for an Asian-inspired broth.
• Herb-forward: Double the thyme and add a few rosemary sprigs for a woodsy note (don’t overdo rosemary; it’s assertive).
• Kid-friendly: Keep it simple — roast bones and veggies and keep salt low; the mild, rich stock works great in noodle soups for little ones.
• Umami boost: Toss in a few dried shiitake caps during the simmer for deeper savory flavor.
• Quick-ish stock: If short on time, roast bones for 40 minutes and simmer for 1 hour — still good, just lighter-bodied.
• Creative twist: Add a strip of orange peel during the last 20 minutes for a surprising bright lift.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the stock up to 4 days ahead and refrigerate, or freeze for up to 3 months. Reheat gently on the stovetop — don’t boil.

Can I double the recipe?

Sure thing. Use a larger pot and keep the simmer low; you might need to increase simmer time slightly to draw out the same richness.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

You’ll see a deep golden color, smell a rich savory aroma, and the texture will feel slightly silky on your tongue. The bones should look depleted and the liquid should taste full-flavored when cooled.

What if I don’t have ingredient X?

Out of thyme? Use extra parsley and a bay leaf. No tomato paste? A splash of white wine or a few roasted tomato scraps will still build depth.

How I Like to Serve It

I ladle this stock into a bowl with soft noodles and shredded chicken for a cozy weeknight soup. I use it to braise greens or to finish a risotto — it transforms rice into something silky and savory. When I throw together a quick chicken pot pie, I mix this stock with a little cream for the filling. It suits every season: light and restorative in winter, and bright as a base for a spring vegetable broth.

Notes

• Store in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently — don’t boil to preserve clarity.
• Safe cooking temp for chicken pieces used in other recipes: 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!