Serves 1
195 min
Chicken Stock
Recipe GLPR7f37d21b975312
A classic, homemade chicken stock made from simmered chicken wings and aromatic vegetables. This versatile, golden broth serves as the foundation for soups, sauces, and countless dishes. Gently simmered for hours to extract deep flavor, then strained to create a clear, savory liquid perfect for cooking or sipping.
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Ingredients
4 pounds Chicken wings
1 medium Medium onion, unpeeled, cut into 1-inch pieces
2 large Large carrots, peeled, cut into 1-inch pieces
2 stalks Celery stalks, cut into 1-inch pieces
6 sprigs Fresh flat-leaf parsley sprigs
1 teaspoon Whole black peppercorns
3 quarts Cold water
Directions
Place the chicken wings, onion pieces, carrot pieces, celery pieces, parsley sprigs, and black peppercorns in a large stockpot. Pour in the cold water until all ingredients are covered.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low and maintain a gentle simmer. As the stock simmers, occasionally skim off any foam or impurities that rise to the surface using a spoon or skimmer.
Continue simmering gently for 2½ to 3 hours, until the stock has reduced by approximately one-third and has developed a rich, golden color.
Remove the pot from heat and allow the stock to cool slightly. Pour the entire contents through a fine-mesh sieve into a large bowl, discarding the solids (chicken wings and vegetables). The resulting liquid is your finished stock.
Allow the stock to cool completely to room temperature before covering and refrigerating. Use within 3 days, or freeze in containers for up to 3 months.
