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+ servings
Rich Chicken Stock
Prep Time
15 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 45 mins
A velvety rich chicken stock recipe made from roasted chicken legs.
Recipe Type: Dinner
Makes: 3 quarts
Author: Brooklyn Supper
  • 5 pounds chicken drumsticks
  • sea salt
  • 3 tablespoons heat-tolerant oil like grapeseed, divided
  • 2 medium yellow onions, peeled and quartered
  • 4 cloves garlic, smashed and peeled
  • 4 carrots, peeled and rough chopped
  • 4 celery stalks, rough chopped
  • 1 bunch parsley stems (if you have them)
  • 2 bay leaves (fresh, if possible)
  • 10 peppercorns
  • 4 quarts water
  1. Preheat oven to 425° F.
  2. Sprinkle chicken legs all over with sea salt. Drizzle 1 tablespoon grapeseed oil in a roasting pan and arrange chicken legs on top. Roast chicken 20 - 25 minutes, or until a thermometer inserted parallel to the bone reads 165° F. (Check chicken for doneness at the 20-minute mark.)
  3. Reserve 1 pound cooked chicken for the soup – cover and put in the fridge until needed. Set roasting pan aside to cool.
  4. Meanwhile, set a large stockpot over medium-high heat. Add remaining 2 tablespoons grapeseed oil, and then onions. Sauté until soft, about 7 minutes, then add all remaining ingredients but the water. Continue to sauté, stirring often, until vegetables soften and wilt, about 10 minutes. Add roasted drumsticks, scraping any accumulated juices or brown bits in as well. Add the water. Bring mixture to a boil, then turn heat to medium-low (enough heat to produce a gently bubbling simmer). Add sea salt sparingly – just enough to bring out flavors. Cook until chicken meat falls off the bone, 2 to 3 hours.
  5. Using a fine mesh strainer, strain mixture into jars. Set aside to cool, then seal and refrigerate for up to 5 days. Stock can also be frozen for up to 6 months.