Homemade Roasted Chicken Stock Recipe (Bone Broth)

Learn how easy it is to make a homemade chicken stock that will help enhance the flavor of all of your soups and sauces. In the …


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About the Author: Chef Billy Parisi


  1. I'm making this as I type. Its currently 10:17 pm and I have 3.5 hours to go. Anyhow, my house smells amazing! Smells like Thanksgiving dinner. Hopefully I make the broth right since this is my first attempt at making my own. As for the bones and veggies…I'll eat the cartilage off the chicken bones before throwing them away.

  2. Chef Billy Parisi, I am a long time fan, first time commenter. I want to say thank you for all of your knowledgeable insight. This video is a primary example of the passion that you express in both mind and your culinary skills, when you prep and prepare each dish you make. You have a deep love of cooking and the passion shows, in every ingredient you use (i.e. how your introspect reminded us all on using every part of the animal you cook, to feed those we care about/love). You actually embody the chefs I've seen, whose love of cooking (whether at home or professionally) is shared amongst a wider audience, who wants to learn how to develop their skills in the kitchen. Keep up the great work!

  3. Chef Billy-I wanted to make chicken soup but I wanted to roast the chicken first. Would I follow this recipe but use a whole chicken instead (and add salt to the soup)? I didn't see a chicken soup recipe here on your YT page. Thank you so much.

  4. I tried this recipe last week and it was amazing! I also added some chili flakes while roasting the vegetables, which gave a nice kick to the stock. I will definitely be redoing this. Thank you!

  5. During the winter I chill my broth overnight on the back porch, after straining it. Next morning, the fat cap has usually solidified on top & you can easily lift it off. You can save that schmaltz for cooking if you want.

  6. It's pretty cool to hear you mention freezing cast of type things that we aren't using in cooking. I freeze celery, carrot, onion, including skins if I shave them off, and even herb stalks that I have left after pulling off the leaves. I made my first ever beef bone broth a couple of weeks ago and oh my gosh, it turned out amazing! I had so much that I had to pressure can a LOT of it! Now… if only I could find ball canning jars that were affordable…. I'd be making some chicken stock! Although I may be able to put up a few jars this coming weekend since I'll be using it the following week so it can be refrigerated.

    Edit: Oooof! I am raising backyard chickens for the first time and after seeing their feet being gross so much… yeah… no. Will never use them in my cooking. LOLOL!!!

  7. Thank you so much for sharing this recipe!! I use Chicken Broth pretty much everyday in one form or another…always store bought. After a month of being home with my family and cooking three meals a day, I found myself with lots of chicken and vegetable trimmings. This was so easy to pull off, and the difference in taste vs. what I usually use is not even comparable!! I’m very excited to portion this out and freeze for future use. Not to mention how gratifying it is to create something so wonderful in such quantities, from what were essentially “Scraps”! Definitely will be making this in rotation!! Thanks again!!

  8. Wow I definitely have to try your recipe. It looks so delicious. 🤤Normally, at home we (Thai-Chinese) has only chicken bone, parsley roots, peppercorns, carrot and radish.

  9. Love this – a few questions for you: How do you best store the chicken stock and how long does it last? If you already have a cooked chicken carcass (e.g. from a roasted whole chicken), would you roast the carcass again? Thanks so much!

  10. My neighbor gave me a whole chicken yesterday. The chicken it thawing out in my fridge now! I'm going to break it down and make stalk out of the scraps that are left. I have one question do you have a video for cutting up a chicken?…. I would rather see how you do it, can you link it below please? Thanks Billy for a great video love love the added veggies too. 😋👩🏽‍🍳🍷♥️

  11. This is wonderful Billy, thank you so much!!! Love, love, love this 💟 This channel and your content are getting better and better. I appreciate your hard work and dedication so much. Thanks Chef 🙏

  12. Awesome!!! My Mom always taught me to freeze the "carcus" of our turkeys and chickens. She taught me to make a more simplified version of this!!! 🤗 I am for sure gonna share this method with her! 👍 Another solid winner Chef! Thanks so much for teaching practical skills!!!

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