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Roasted Chicken Stock


  • Approx. 5 to 7 pounds Chicken parts, legs, carcass, thighs
  • 4 medium Onions chopped coarsely
  • 1 cup Tomato Puree
  • ½ cup Tomato Paste
  • 2 Leeks rinsed well to remove sand, cut into 1/2 inch pieces (use green & white parts (if you can find them)
  • 1 whole Celery cut into 1/2-inch chunks
  • 10 to 12 Carrots, scrubbed and cut into 1/2 inch chunks
  • 5 quarts Cold Water or whatever you need to cover all the vegetables


Makes 3 Quarts

    Preheat Oven to 500°F

    • In a roasting pan, combine the chicken parts, onions and tomato paste and puree like the chef did in the video.
    • Roast the bones for about 45 minutes to 1 hour or until they are dark golden brown. 
    • In a large stockpot, combine the roasted bones, leeks, celery and  carrots.  Add enough cold water to cover all ingredients.  Bring the water to a boil and reduce to low temperature, this will help prevent clouding the stock.  Do not cover the pot.  When it comes to a boil, reduce the heat so that the stock simmers -- just bubbles gently for about 5 to 6 hours.  
    • You don't have to stand around in the kitchen and supervise the stock as it cooks. 
    • Turn off the heat and let the stock cool for 30 minutes to an hour.  Use a slotted spoon to remove the chicken bones and discard using a big sieve or colander.  Then strain a second time through a fine sieve.
    • Let it cool overnight.  The next day scape the fat layer that has accumulated on the top and divide the stock into various‑sized freezer containers.  
    • It's a good idea to freeze some of the stock in ice‑cube trays.  Then, pop the frozen cubes out and store them in a plastic bag or freezer container.  This is very useful when you need only a little stock for a pan sauce.  The stock will keep for 3 or 4 days in the refrigerator, months in the freezer.


    For the Stainless Steel Chinois: click here
    For the Storage Containers:  click here
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