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Rich Brown Chicken Stock

Photo: Greg Dupree
Active time 35 mins
Total time 17 hrs, 20 mins

Serves 14 (serving size: 1 cup)

Making your own chicken stock pays off in huge ways; the flavor is simply outstanding, especially if you roast the chicken and vegetables first. We call for chicken wings, but you can also use an equivalent weight of meaty backbones (save them in the freezer every time you spatchcock a chicken). The overnight oven method is a foolproof technique that also means there’s no standing over a hot stockpot, constantly skimming. You can also make the chicken stock overnight in a slow cooker, though the resulting flavor will not be nearly as rich. Store stock in the refrigerator for up to 1 week, or freeze for up to 4 months.


  • 5 pounds chicken wings, separated into drumettes and "flats"
  • 4 celery ribs, cut into 1-in. pieces
  • 3 large carrots, peeled and cut into 1-in. pieces
  • 2 medium yellow onions, unpeeled and each cut into 8 wedges
  • 1 1/2 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 12 cups water, divided
  • 5 thyme sprigs
  • 2 bay leaves
  • 1/2 teaspoon black peppercorns
  • 1/2 bunch fresh parsley

Nutrition Information

  • calories 19
  • fat 1.2 g
  • satfat 0.3 g
  • monofat 0.6 g
  • polyfat 0.3 g
  • protein 2 g
  • carbohydrate 0.0 g
  • fiber 0.0 g
  • cholesterol 9 mg
  • iron 0.0 mg
  • sodium 86 mg
  • calcium 3 mg
  • sugars 0 g

How to Make It

  1. Preheat oven to 425°F.

  2. Combine first 4 ingredients in a bowl. Drizzle with oil; season with salt and ground pepper. Arrange in a single layer on 2 rimmed baking sheets or roasting pans. Roast 45 minutes or until browned, stirring after 23 minutes.

  3. Reduce oven temperature to 225°F.

  4. Transfer wing mixture to a Dutch oven; set aside. Position 1 roasting pan over 2 burners on the stovetop over medium-high heat. Add 1 1/2 cups water; stir, scraping pan to loosen browned bits. Carefully transfer pan contents to Dutch oven. Repeat procedure with 1 1/2 cups water and other pan. Add remaining 9 cups water and remaining ingredients to Dutch oven; transfer to middle rack of oven. Cook, uncovered, 8 hours or overnight.

  5. Skim as much fat from top of stock as possible; pour stock through a strainer into a bowl. Discard solids. Cool to room temperature. Cover and refrigerate 8 hours; scrape off and discard fat.