Roasted Chicken Back Stock with Aromatic Vegetables
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.
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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Roasted Chicken Back Stock with Aromatic Vegetables take to make?
Total time is about 280 minutes (40 min prep + 240 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Chicken Back Stock with Aromatic Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken backs from drying out.
Can I substitute ingredients in Roasted Chicken Back Stock with Aromatic Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Chicken Back Stock with Aromatic Vegetables for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Roasted Chicken Back Stock with Aromatic Vegetables?
French chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
