Freezers shouldn’t be packed more than 75-80% full to allow optimal airflow. Mine’s about 95-98% full, mostly with one-cup containers of various stocks. Stocks are a cornerstone of my cooking, and I am obsessive about maintaining an adequate supply.
I find the rich, savory flavor of chicken stock indispensable. I routinely use it as the primary cooking liquid for grains such as lentils or quinoa; it infuses them with a depth of flavor that water cannot. Furthermore, chicken stock is absolutely crucial for any risotto I make. The slow absorption of the warm, seasoned liquid gives the rice its characteristic creamy texture. Having high-quality, homemade stock on hand is, for me, a non-negotiable part of good cooking.
Homemade stocks are vastly superior to commercial box products. The latter are often thin, overly salted and artificially flavored – I would prefer using plain water. USDA guidelines permit an astonishingly low ratio of core ingredients, allowing less than one ounce of animal product (meat, bone or fat) per gallon of water, a shocking 135-1 water-to-animal product ratio. The sparsity of real flavor components means that manufacturers have to rely on artificial ingredients to enhance the taste profile. These ingredients include high amounts of salt, MSG or other flavor enhancers, yeast extracts, caramel coloring and various natural and artificial flavorings to simulate the complex taste that comes from hours of simmering real ingredients.
Making homemade stock is a wonderful way to embrace a “zero-waste” philosophy, going beyond just adding flavor and nutritional value to meals. I keep a resealable bag in my freezer specifically for vegetable scraps, collecting all the skins, peels and trimmings from onions, garlic, celery, carrots and even parsley stems. A separate bag is for bones: wing tips from our wing nights, the remains of a Sunday roast chicken, the carcass from a store-bought rotisserie chicken and even the bones leftover from a Thursday night Track Shack carry-out chicken dinner.
For years, I’ve based my approach to stock-making on what I’ve observed in restaurant kitchens: a large stockpot on a back burner, filled with whole chickens, chicken parts, mirepoix (onions, carrots and celery) and seasonings (bay leaves, black peppercorns), simmering away on a low flame overnight. At home, I use my Crock-Pot. It simmers overnight, filling the house with wonderful roast-chicken aromas. The result is a decent stock superior to store-bought.
Achieving a truly excellent homemade stock hinges upon the balanced presence of three core elements: umami, gelatin and fat. Umami, or savory flavor, is the stock’s deep, delicious foundation. It comes from the amino acid glutamate naturally released during the slow-cooking of bones and meat. Gelatin provides the stock’s unctuous mouthfeel. It comes from the breakdown of collagen found in connective tissue. Fat serves two vital functions: it locks in the stock’s flavor by forming a protective “cap” on the surface. The ultimate goal is a perfectly balanced stock: one that offers a pleasing body from the gelatin without becoming overly greasy or rubbery.
The best parts for chicken stock are the backs, carcasses, necks and feet. Chicken feet are especially valuable; their exceptionally high collagen content is key to creating a stock with an intense, silky and gelatinous texture. As the collagen breaks down during simmering, it lends a rich mouthfeel, a “gel” consistency when cooled, and contributes deep flavor, added body and essential nutrients. Locally, I obtain chicken feet from the Asian Market and Magro’s Meat. When using feet, you need to snip off the nails, transfer them to a pot of cold water, bring the water to a boil, remove the feet, discard the water and rinse the feet thoroughly.
Mirepoix, the aromatic base for many stocks, is a 2-1-1 mixture ratio of onions, carrots and celery. This combination provides a subtle, balanced and savory depth, enhancing the stock’s overall flavor profile. Onions and carrots contribute sweetness, while celery adds a mild, herbaceous or earthy note.
For a richly colored, deep-brown stock, roast the chicken parts at 400 degrees F until deeply browned and caramelized, about 40-60 minutes. Next, transfer the chicken pieces, along with the rendered fat and accumulated juices, to the stockpot and cover them with fresh, cold water.
The best vessel for making stock at home is a heavy-bottomed, eight-quart stainless steel or enameled cast-iron pot. A heavy-bottomed pot minimizes scorching. Aluminum pots should not be used. Acidic ingredients react with aluminum, affecting flavor and causing metal leaching.
Stock should be started with cold water and slowly brought to a bare simmer (180-212 F). Slow heating draws out flavor, and the fat cap helps prevent flavor dulling. Peak flavor is achieved with a six-eight-hour simmer. Contrary to the restaurant practice of overnight cooking, longer cooking diminishes flavor. Vegetables should be added during the last hour or two.
Stock must be cooled quickly. Reduce the temperature from 140 F to 70 F within two hours, then to 40 F within the next four hours. Transfer the stock to shallow pans (2-3 inches) and place in an ice bath, or cool down with ice or previously frozen stock. Never cool hot stock in the refrigerator.
I recently discovered a very cool kitchen hack for transforming a store-bought rotisserie chicken into two quarts of amazing roast chicken stock in less than an hour using an Instant Pot. Pressure cooking is unparalleled for speed and for extracting deep, rich flavor. The high heat and pressure, reaching up to 250 F, trap aromatics and flavors, guaranteeing a superior body and significantly accelerating gelatin extraction. This cuts the usual eight–12-hour simmering time down to a mere 40 minutes. The process efficiently pulls everything from the meat and bones without the risk of scorching or boiling over.
Easy, quick roast chicken stock
in an Instant Pot
Adapted from an Instagram reel @ChrisYoungCooks
Ingredients:
½ carrot
½ medium onion
2 cloves garlic, smashed
1 rotisserie chicken
Optional: ½ pound of cleaned, blanched chicken feet
2 tablespoons neutral oil
2 quarts of water, preferably filtered
Preparation:
Peel and thinly slice half a carrot and half an onion. Smash the garlic cloves.
Shred the rotisserie chicken.
Add the oil to the Instant Pot’s inner pot. Using the sauté function, lightly brown the vegetables.
Add the shredded chicken, bones, feet (if using) and two quarts of water into the inner pot of the Instant Pot.
Pressure cook on high for 40 minutes.
Allow the pressure to self-release.
Strain and cool.
After retiring from a 40-year career in dentistry at age 66, Dr. Peter Glatz embraced his lifelong dream of becoming a professional chef. For the next seven years, he gained hands-on experience in highly regarded kitchens nationwide. His transition from the exacting world of dentistry to the inventive world of culinary arts is a testament to the possibility of reinvention at any age. He now shares his passion by teaching cooking classes at Prairie Fruits Farm and Creamery in Champaign.
This article appears in March 5-11, 2026.
