Brown Chicken Stock Recipe -
Brown Chicken Stock Recipe
  • READY IN 3+ hrs

Brown Chicken Stock

Recipe by  

"A stock so rich and savory, your soups and gravies will be amazing! It's a little work, but it's cheap and sooo worth it. I save up 'used' bones in a freezer bag in the freezer for weeks or months until I have enough to make a stock. This is also a great way to use the backs or necks from whole chickens."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    30 mins
  • COOK

    3 hrs

    3 hrs 30 mins


  1. Preheat the oven to 450 degrees F (220 degrees C). Arrange the chicken bones on a baking sheet. Roast for about 45 minutes in the preheated oven, or until well browned.
  2. Heat the olive oil in a stock pot over medium heat. Add the onions, celery and carrots; cook and stir until browned. If they scorch, just add a bit of water and scrape up all the bits.
  3. Add the roasted chicken bones to the pot, and fill with enough water to cover the bones by 2 inches. Bring to a boil, and add the garlic, thyme, parsley, basil, salt, and pepper. Reduce heat to low, and simmer uncovered for 2 hours. Add more water if needed.
  4. Strain out all of the solids from the broth, drain off the fat, and refrigerate. You can also remove the fat after it has chilled. The stock will be thick. Use full strength for soups and gravies, or dilute with water for a milder flavor. I like to use freezer bags for longer storage.
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Reviews More Reviews

Most Helpful Positive Review
Oct 14, 2009

A good, basic chicken stock. Much less work if you happen to have the carcass of a chicken you have previously roasted (or turkey). It's just a no-brainer to turn the carcass into stock the next day and is very economical. I roast the chicken on a bed of mirepoix (onion, carrot, celery...rough chop), and strain a cup of white wine through the veggies after the chicken is roasted, then make an "au jus" type of pan gravy with the pan drippings. Any of those leftovers can be used to make the stock the next day. Truly, the chicken being roasted beforehand makes ALL the difference in the depth and richness of flavor in the chicken stock. It usually does need to be refrigerated overnight so it can be de-fatted, reheated, then strained through cheesecloth at least 3 times to clarify the broth. Trust me, that step is worth the effort for a clear, golden broth! Then make chicken noodle or turkey rice soup with the stock. Wonderful, warming, healing soup! Definitely ADD FRESH DILL for the finished soup, and I find the juice of one lemon really brightens the flavor, and has an added punch of vitamin C too! Also, don't salt the broth...wait till you assemble the finished soup and taste to see how much salt it needs, if any. Use a light hand!

Most Helpful Critical Review
Jun 04, 2005

This soup was very tasty, but the chicken bones were very weird.


44 Ratings

Nov 11, 2008

This is a very nice, rich chicken stock. I roasted the vegetables with the bones for more flavour. (plus, I think it's more easier & healthier to toss them all together then have to cook them in oil)Leave the wonderful caramelized juices that are a result of roasting the ingredients on the pan and put the roasting pan on your stove top and add some of the water and scrape any brown bits of chicken or vegetables that may be stuck to the bottom of the pan and mix them into the rest of the water in the stock pot. For the seasonings I made a sachet and adding the ingredients in some cheese cloth that you tie up with a string and discard after. I did use and put 2 bay leaves in the sachet and fresh herbs instead of dried. THX. It's so worth the time saving, collecting and freezing the bones untill I had enough to make this broth.

Mar 30, 2008

I loved this recipe! It made the my dishes rich and yummy! I double the recipe and froze in 1 cup containers and just pull it out as I need it premeasured! Thank you!

Aug 07, 2006

This stock was excelent - very rish and flavorful. The earlier review misse d the point, I think. This isn't a recipe for soup, it's a recipe for chicken stock.

Jan 26, 2009

I never though of sauteing the veggies for stock but oh boy it made a huge difference. This was the richest stock I've ever made. I had a few left over chicken quarters in the freezer and I picked up chicken backs because they were cheap. This made the BEST stock!

Dec 06, 2008

This is absolutely the only way to make chicken stock. The browning of the chicken bones first gives this a rich, deep chicken flavor, perfect for any chicken dish needing broth. Use turkey bones tha same way. Delicious!!!!

May 24, 2007

This is an excellent chicken broth. It's easy to make, and sooo much better than store bought. Plus, it's "all natural." I use it to substitute for oil in a lot of my cooking. It's much healthier.


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