Chicken Stock

By danyell923

Recipes & Menus | recipes

Chicken Stock
Chicken wings are great for stock. They're flavor-making powerhouses of bones, meat, and skin and are easy to find. Some supermarkets sell backbones and carcasses; feel free to use them toward (or instead of) the four-pound total.

Makes2 quarts

Recipe by Mary-Frances Heck and Alison Roman

Photograph by Romulo Yanes

January 2013

Ingredients

• 4 pounds chicken wings
• 1 medium onion, unpeeled, cut into 1-inch pieces
• 2 large carrots, peeled, cut into 1-inch pieces
• 2 celery stalks, cut into 1-inch pieces
• 6 sprigs flat-leaf parsley
• 1 teaspoon whole black peppercorns

Details

Servings 2
Adapted from bonappetit.com

Preparation

Step 1

Combine all ingredients and 3 quarts cold water in a large stockpot. Bring to a boil; reduce heat and simmer gently, skimming the surface occasionally, until stock is reduced by one-third, 2 1/2-3 hours.

Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.