Save the Bones, Build the Flavor: Homemade Chicken Stock

One Pack. Two Wins.

Buying bone-in, skin-on chicken thighs is one of the smartest flavor moves you can make. Not only do you get juicy, perfectly seasoned chicken for dinner, but you’re also left with a built-in bonus: bones that can be transformed into a rich, homemade stock.

This quick stock recipe from Cole Roberson, the bold flavor architect behind @thatsavagekitchen, proves that flavor doesn’t start in the pot—it starts with your prep. If you’re tired of bland broth or spending too much on boxed stock, this is your new go-to.

Ingredients

For the Chicken

• 10 skin-on, bone-in chicken thighs
• 1 lb chicken bones (can include backs, wings, or additional scraps)
• Drizzle of olive oil
• 8 cups water (or enough to cover the bones)

Quick Chicken Stock Add-Ins

• 1 whole yellow onion, peeled and quartered
• 2 small carrots, chopped into large chunks
• 2 celery stalks, chopped
• 6 cloves garlic, smashed (no need to peel)
• 1 sprig thyme
• 2 sprigs rosemary
• 1 sprig sage
• Coarse salt, to taste
• Pinch of coarse black pepper

Step-by-Step Instructions

1. Roast or Use Fresh Bones

• If you’re cooking chicken thighs already:
  • Reserve the bones after deboning.
  • Lightly roast them in a hot pan with a drizzle of olive oil for deeper flavor.
• Alternatively:
  • Use raw bones directly in the pot—this still makes a solid stock.

2. Build the Stock Base

• In a large stockpot, combine:
  • Roasted or raw bones
  • 8 cups of water (or enough to cover the bones)
  • 1 whole quartered onion
  • 2 small carrots, chopped
  • 2 stalks celery, chopped
  • 6 cloves garlic, smashed
  • 1 sprig thyme
  • 2 sprigs rosemary
  • 1 sprig sage
  • A pinch of coarse black pepper
  • Coarse salt, to taste

3. Simmer Slowly

• Bring the pot to a gentle boil over medium-high heat.
• Once boiling:
  • Reduce heat to a low simmer.
  • Skim off any foam or impurities that rise to the surface.
  • Let the stock simmer uncovered for 1.5 to 2 hours, allowing the flavors to develop and the liquid to reduce slightly.

4. Strain and Store

• After cooking:
  • Remove the pot from heat.
  • Strain the stock through a fine mesh sieve or cheesecloth into a large bowl or container.
  • Let it cool slightly at room temperature.
  • Pour into glass jars or freezer-safe containers.
  • Store in the fridge for up to 5 days or freeze for up to 3 months.

Pro Tips & Serving Suggestions

• Freeze bones as you collect them—chicken backs, wings, and necks are all gold.
• Roast for depth: Roasting bones first gives a richer, deeper-colored stock.
• Use ice cube trays to freeze small amounts for easy weeknight cooking.
• Add a splash of apple cider vinegar to help extract nutrients from the bones.

About the Creator

This recipe is shared by Cole Roberson, the creator behind @thatsavagekitchen. Cole brings bold, meal-prep-friendly recipes with real ingredients, rich flavors, and no shortcuts. From skillet to stock pot, That Savage Kitchen is where comfort food meets culinary hustle.

Cole Roberson | @thatsavagekitchen