Roasted Chicken Back Stock with Aromatic Vegetables

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A rich homemade chicken stock made from roasted chicken backs and a medley of vegetables, perfect as a base for soups and sauces. This French-inspired chicken recipe, ready in about 280 minutes, pairs chicken backs, carrots, celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 60 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 240 min Serves 8 French cuisine 60 cal/serving

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Ingredients

2 pounds chicken backs
2 medium, chopped carrots
2, chopped celery stalks
1 large, quartered yellow onion
4, smashed garlic cloves
2 bay leaves
1 tsp black peppercorns
3 fresh thyme sprigs
12 cups water
1 tbsp olive oil
1 tsp salt

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Instructions

Step 1: Preheat oven to 425°F. Toss 2 pounds chicken backs with 1 tbsp olive oil and spread on a rimmed baking sheet. Roast for 30 minutes, turning once halfway, until golden brown and fragrant.
Step 2: Transfer roasted chicken backs to a large stockpot. Add 2 medium chopped carrots, 2 chopped celery stalks, 1 large quartered yellow onion, 4 smashed garlic cloves, 2 bay leaves, 1 tsp black peppercorns, and 3 fresh thyme sprigs.
Step 3: Pour 12 cups cold water into the pot and add 1 tsp salt. Bring to a gentle boil over medium-high heat, then reduce to simmer and cook uncovered for 4 hours, occasionally skimming foam and fat from the surface.
Step 4: Strain stock through a fine mesh sieve into a large bowl. Cool to room temperature, then refrigerate or freeze for future use as a flavorful cooking liquid or soup base.