Rich Chicken Stock

A classic, slow-simmered chicken stock with layers of flavor from roasted chicken, aromatic vegetables, and fresh herbs. Ideal for soups, sauces, and braises.

11 ingredients
9 steps
Added Oct 8, 2025
soup and stews classic stocks sauces french

Ingredients

  • 5 pound chicken parts (feet, drummers, carcasses etc)
  • 1 tablespoon tomato paste (optional)
  • 1 tablespoon flour (optional)
  • 1 teaspoon dried thyme
  • 2 teaspoon dill
  • 1 onion
  • 21 leeks
  • 2 carrots (medium)
  • 6 quart water
  • 1/4 cup white wine
  • 1 pod garlic

Instructions

  1. 1

    If you're roasting raw chicken first, Add chicken to roasting pan, cover with olive oil, tomato paste and flour

  2. 2

    Roast at 425 for 1 hour

  3. 3

    Heat 12-16qt stock pot on medium

  4. 4

    Cut up all veggies into 1-2 inch pieces and set aside.

  5. 5

    Add chicken to pot

  6. 6

    Add wine to pot

  7. 7

    Add water to pot

  8. 8

    Cook for 2-3 hours at a low simmer

  9. 9

    Add veggies, cook for 1-2 hours more for stock, 8+ for bone broth

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