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