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Photo Credit: Elizabeth Newman

Dark Chicken Stock

Dark Chicken Stock



Prep Time

15 minutes

Cook Time

285 minutes




Giada De Laurentiis

Image of Dark Chicken Stock


  • 2 teaspoons vegetable oil
  • 3 or 4 chicken carcasses (or 2 to 3 pounds chicken bones)
  • 2 tablespoons grapeseed oil
  • 2 small yellow onions (unpeeled and halved 2 carrots, cut into 4 pieces)
  • 3 celery stalks (cut into 6 pieces)
  • 7 garlic cloves (unpeeled and smashed)
  • 5 sprigs fresh thyme
  • 8 parsley stems
  • 1 bay leaf
  • 4 black peppercorns


  1. Preheat the oven to 450°F. Grease a rimmed baking sheet with 2 teaspoons vegetable oil. Spread the bones or carcasses on the tray and roast for 20 to 25 minutes, or until they're golden brown. Remove from the oven.
  2. Place a stockpot over high heat and add the grapeseed oil. Place the onion halves cut-side down in the hot pan and with a wooden spoon push down on them so that the entire surface of the onion makes contact with the bottom of the pan. Allow to cook until they're a very deep brown and almost charred. Add the carrots, celery, garlic, thyme, parsley, bay leaf, and black peppercorns, and stir to combine.
  3. Add the bones to the pot and cover with cold water. Reduce the heat to medium and bring the stock to a simmer. As soon as it simmers, reduce heat to medium low, just to maintain a gentle simmer. Using a shallow spoon, skim the surface to remove any impurities and fat as needed. Continue to simmer for 3 to 4 hours.
  4. Remove the pot from the heat. Ladle the stock through a fine-mesh strainer. Discard the solids. Cool the stock completely and if not using immediately, store in the refrigerator for up to 4 days or freeze for up to 2 months.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
11 grams
84 grams
180 grams
Saturated Fat
50 grams
461 milligrams
412 milligrams
3 grams
3 grams
dairy free
gluten free
nut free

2 reviews & comments

  • Author's avatar image

    Hi Giada! I made chicken stock for the first time last weekend—yours, of course!—and after chilling it in the fridge in quart containers, it became gelatinous. Did I do something wrong? Should I thin it out with water, or will it liquefy when I put it on the stove for soup? Thank you for teaching me how to cook!

  • Author's avatar image
    Mary Elizabeth Guyton

    Thank you Giadzyüòç

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